3 cup broccoli florets; peeled stems
1/3 cup vegetables oil
1 tablespoon wine vinegar
1 clove garlic; minced
1/4 cup orange juice
1 teaspoon dijon mustard
1/4 cup carrot; grated
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 and 1 fat exchange
Source: Quick and Eady Diabetic Menus