Diabetic Cooking

Greens and Broccoli Salad with Peppy Vinaigrette

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Ingredients

  • 4 sun-dried tomato halves (not packed in oil)
  • 3 cups torn leaf lettuce
  • 1 1/2 cups broccoli florets
  • 1 cup sliced mushrooms
  • 1/3 cup sliced radishes
  • 2 tablespoons water
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon vegetable oil
  • 1/4 teaspoon chicken bouillon granules
  • 1/4 teaspoon dried chervil or dried parsley
  • 1/4 teaspoon dry mustard
  • 1/8 teaspoon ground red pepper

Directions

Pour boiling water over tomatoes in small bowl to cover. Let stand 5 minutes; drain.

Chop tomatoes. Combine tomatoes, lettuce, broccoli, mushrooms, and radishes in large salad bowl.

Combine 2 tablespoons water, vinegar, oil, bouillon granules, chervil, mustard, and red pepper in jar with tight-fitting lid; shake well. Add to salad; toss gently.

Yield: 4 servings. Serving size: 1/4 of total recipe.

Nutrition Facts Per Serving:
Calories: 54 calories, Carbohydrates: 9 g, Protein: 3 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 79 mg, Fiber: 2 g

Exchanges per serving: 2 Vegetable.


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