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  • Serves: 8 Servings

Indian Carrot Salad

  • Recipe Submitted by on

Category: Vegetarian, Salads, Diabetic, Vegetables, Side Dishes

 Ingredients List

  • 1 tb Corn oil
  • 1 tb Lime juice
  • 1/2 ts Cumin; ground
  • 1/2 ts Cinnamon
  • 1/4 ts Salt
  • 1/2 ts Garlic; minced
  • 4 c Carrots; sliced & cooked
  • 1/2 c Wheat sprouts or cooked
  • Wheat berries; for garnish


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.

Brought to you and yours via Nancy O'Brion and her Meal Master

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