Broccoli Salad With Vinaigrette Dressing

Ingredients

some garlic
260 gr broccoli florets
80 ml vegetables oil
16 ml wine vinegar
60 ml orange juice
5 ml dijon mustard
45 gr carrot

Instructions

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 + -20ÂșC AT 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