Broccoli Salad With Vinaigrette Dressingdiabetic, salads, vegetables 3 cup broccoli florets; and peeled peeled stems 1/3 cup vegetables oil 1 tablespoon wine vinegar 1 centiliter garlic; minced 1/4 cup orange juice 1 teaspoon dijon mustard 1/4 cup grated carrot Steam the broccoli just until fork-tender. In Large bowl, combine the oil, vinegar, garlic, orange juice, and mustard. Mix well. Add the broccoli to the dressing and toss to combine. Serve warm or at room temperture. Sprinkle the grated carrot over the top before serving. Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE CAL: 58; PRO: 2g; CAR: 8g; FAT: 6g; SOD: 47; Makes 4 servings. Quick & East Diabetic Menus by Betty Wedman, M. S., R.D. Brought to you and yours via Nancy O'Brion and her Meal-Master |
