Title: Broccoli salad with vinaigrette dressing
 Categories: Diabetic, Salads, Vegetables
      Yield: 3 Servings
 
      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