3 c Broccoli florets; and peeled
-peeled stems
1/3 c Vegetables oil;
1 tb Wine vinegar;
1 cl Garlic; minced
1/4 c Orange juice;
1 ts Dijon mustard;
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 O'Brion and
her Meal-Master
