Brussels Sprouts and Carrot Salad

Ingredients

 * 10 oz (1) pkg brussel sprouts
 * 16 oz (1) can canned carrots or 5 med carrots, sliced and cooked
 * 1/2 cup lemon shaker dressing

Directions

 * 1) Cook brussels sprouts according to package directions until they are crisp but tender; drain.
 * 2) Drain carrots and put them in a bowl
 * 3) add Brussels sprouts and lemon shaker dressing; mix well.
 * 4) Cover and refrigerate 4–6 hours before using; stir occasionally.

Nutritional information
Food exchange per serving: 2 vegetable exchanges; calories: 49; cho: 11g; pro: 3g; sod: 273 mg; cho: 0 mg; low-sodium diets: omit salt in cooking Brussels sprouts and from lemon shaker dressing.