Broccoli Salad With Vinaigrette Dressing
Ingredients| 3 cup broccoli florets, and peeled peeled stems 1/3 cup vegetables oil 1 tbsp wine vinegar 1 cl garlic, minced 1/4 cup orange juice 1 tsp dijon mustard 1/4 cup grated carrot |
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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
Servings:
3
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