Indian carrot salad
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Recipe by: dions
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
1 tb Corn oil 1/2 ts Garlic; minced
1 tb Lime juice 4 c Carrots; sliced cooked
1/2 ts Cumin; ground 1/2 c Wheat sprouts or cooked
1/2 ts Cinnamon Wheat berries; for garnish
1/4 ts Salt
Whisk oil and lime juice together in large bowl. Whisk in cumin,
cinnamon, salt and grlic. Sir in carrot. Cover and refregerate
until cold. Serve chilled, garnished with wheat sprouts. Food
Exchanges per serving: 2 VEGETABLE EXCHANGES; CHO: 10g; PRO: 1g; FAT:
2g; CAL: 61; LOW-SODIUM DIETS: This recipe is suitable.
Source: The Art of Cooking for the Diabetic by Mary Abbot
Hess.,R.D.,M.S. and Matharine Middleton Brought to you and yours via
Nancy O'Brion and her Meal Master
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