3 cup broccoli florets, and peeled peeled stems
1/3 cup vegetables oil
1 tbsp wine vinegar
1 cl garlic, minced
1/4 cup orange juice
1 tsp dijon mustard
1/4 cup grated carrot
A Recipe for
Broccoli Salad With Vinaigrette Dressing
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This Recipe for Broccoli Salad With Vinaigrette Dressing is one of thousands in the Recipes-to-go Diabetic Cookbook.
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This is a recipe for Broccoli Salad With Vinaigrette Dressing from the recipe cookbook of Recipes-to-go (Diabetic)
Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. |
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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
Serves: 3
Broccoli Salad With Vinaigrette Dressing Recipe brought to you by Recipes To-Go