Indian Carrot Salad Ingredients
1 tbsp corn oil
1 tbsp lime juice
1/2 tsp cumin, ground
1/2 tsp cinnamon
1/4 tsp salt
1/2 tsp garlic, minced
4 cup carrots, sliced & cooked
1/2 cup wheat sprouts or cooked
1 wheat berries, for garnish
Indian Carrot Salad Directions
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
Serves: 8
Indian Carrot Salad Recipe
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Correct Behavior Food for thought is no substitute for the real thing.
Walt Kelly
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George Bernard Shaw (1856-1950)
Do vegetarians eat animal crackers?
Author Unknown
"In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind."
a nation taste-blind.รถ M.F.K. Fisher
