Broccoli Salad with Vinaigrette Dressing
Yield: 3 servings
3 c Broccoli florets; and peeled 1 cl Garlic; minced
-peeled stems 1/4 c Orange juice;
1/3 c Vegetables oil; 1 ts Dijon mustard;
1 tb Wine vinegar; 1/4 c 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 OBrion and her Meal-Master
443 c Broccoli florets; and peeled 1 cl Garlic; minced
-peeled stems 1/4 c Orange juice;
1/3 c Vegetables oil; 1 ts Dijon mustard;
1 tb Wine vinegar; 1/4 c 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 OBrion and her Meal-Master
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