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Broccoli Salad with Vinaigrette Dressing

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





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