Broccoli Salad with Vinaigrette Dressing
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INGREDIENTS
- 1/3 c Vegetables oil
- 1 ts Dijon mustard
- 1/4 c carrot ; Grated
- 1 cl Garlic ; minced
- 3 c Broccoli ; florets; and peeled
- 1/4 c Orange juice
- 1 tb Wine vinegar
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 + 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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (157g) | ||
| Recipe Makes: 3 | ||
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| Calories: 269 | ||
| Calories from Fat: 229 (85%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 25.4g | 34 % | |
| Saturated Fat 1.7g | 8 % | |
| Monounsaturated Fat 18g | ||
| Polyunsanturated Fat 4.3g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 76mg | 3 % | |
| Potassium 373.6mg | 10 % | |
| Total Carbohydrate 9.7g | 3 % | |
| Dietary Fiber 2.8g | 11 % | |
| Sugars, other 6.9g | ||
| Protein 3g | 4 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 269
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