Broccoli Salad With Vinaigrette Dressing

On January 12, 1723, I made a solemn dedication of myself to God, and wrote it down; giving up myself, and all that I had to God; to be for the future, in no respect, my own; to act as one that had no right to be himself, in any respect. And solemnly vowed to take God for my whole portion and felicity; looking on nothing else, as any part of my happiness, nor acting as if it were; and His law for the constant rule of my obedience: engaging to fight against the world, the flesh and the devil, to the end of my life.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Diabetic, Salads, Vegetables	3	Servings

INGREDIENTS

3	c	Broccoli florets, and peeled
		peeled stems
1/3	c	Vegetables oil
1	T	Wine vinegar
1		Garlic, minced
1/4	c	Orange juice
1	t	Dijon mustard
1/4	c	Grated 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 + 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  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

A Message from our Provider:

“To ignore God is the height of selfishness”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 231 Calories From Fat: 215 Total Fat: 24.4g Cholesterol: 0mg Sodium: 28mg Potassium: 78.8mg Carbohydrates: 3.5g Fiber: <1g Sugar: 2.2g Protein: <1g