Brussels Sprouts and Carrot Salad

Ingredients

 * 10 oz (1) pkg brussel sprouts
 * 16 oz (1)cn canned carrots
 * ->or
 * 5 med carrots
 * -sliced and cooked
 * 1/2 cup leamon shaker dressing

Directions
Cook Brussels sprouts according to package directions until they are crisp but tender; drain. Drain carrots and put them in a bowl; add Brussels sprouts and lemon shaker dressing; mix well. Cover and refrigerate 4–6 hours before using; stir occasionally. Food exchange per serving: 2 vegetable exchanges; cal: 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.