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Marinated Crisp Vegetable Salad

Source of Recipe

Marla


List of Ingredients

Diabetic Marinated Crisp Vegetable Salad

1 c diagonally sliced carrots
1 c broccoli florets
1 c bite-size pieces cauliflower
1 red bell pepper, cut into 1-inch squares
1/3 c tarragon vinegar or white wine vinegar
1/4 c extra virgin olive oil
1 T Dijon mustard
1/2 t freshly ground pepper




Recipe

Bring a large pot of salted water to a boil. Blanch the
vegetables by dropping the carrots, broccoli, and cauliflower
into the water. Return to a boil; cook 30 to 60 seconds. The
vegetables should remain very crisp. Drain and rinse under very
cold running water or in a bowl of ice water. Drain well and
transfer to a large bowl. Add the red pepper. In a small bowl,
whisk together the vinegar, oil, mustard, and pepper. Toss the
dressing with the vegetables. Cover and chill until serving
time. Makes 6 servings.

Nutritional information: 85 calories, 7 g fat, 1 g protein,
6 g carbohydrates, no cholesterol, 137 mg sodium, 2 g fiber.