Recipe - Broccoli Salad With Vinaigrette Dressing

3 cup Broccoli florets; and peeled
peeled stems
1/3 cup Vegetables oil;
1 tablespoon Wine vinegar;
1 cl Garlic; minced
One fourth cup Orange juice;
1 teaspoon Dijon mustard;
One fourth cup Grated carrot;

Steam the broccoli just until forktender. 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 MealMaster

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip