Brussels And Carrot Salad
|Vinegar oil salad dressing||1⁄2 Cup (8 tbs)|
|Frozen brussels sprouts||10 Ounce (1 Package, 10 Ounces)|
|Sliced carrots||16 Ounce, drained (1 Can, 16 Ounces)|
Heat salad dressing and Brussels sprouts in covered saucepan until dressing boils.
Reduce heat; simmer covered 8 minutes.
Add carrots; cook until Brussels sprouts are tender.
Turn into serving dish.
Cover and refrigerate at least 6 hours; stir occasionally.
(Can be served immediately.)
Calories 108 Calories from Fat 68
% Daily Value*
Total Fat 8 g11.8%
Saturated Fat 1.4 g6.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 45.1 mg1.9%
Total Carbohydrates 9 g3%
Dietary Fiber 2.8 g11%
Sugars 3.8 g
Protein 2 g3.4%
Vitamin A 191% Vitamin C 40.7%
Calcium 2.7% Iron 2.5%
*Based on a 2000 Calorie diet