Broccoli Salad With Vinaigrette Dressing Recipe
Yield: 3 ServingsRecipe by luhu.jp
Ingredients:
3 cup: Broccoli florets, and peeled peeled stems
1/3 cup: Vegetables oil,
1 tbsp: Wine vinegar,
1 centiliter: Garlic, minced
1/4 cup: Orange juice,
1 tsp: Dijon mustard,
1/4 cup: Grated carrot,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp