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Diabetic Low Fat Colorful Vegetable Salad
Ingredients:

  • 6 cups broccoli florets
  • 6 cups cauliflowerets
  • 2 cups cherry tomatoes, halved
  • 1 large red onion, sliced
  • 1 can (6 ounces) pitted ripe olives, drained and sliced
  • 1 envelope ranch dressing mix
  • 2/3 cup vegetable oil
  • 1/4 cup vinegar

 
Recipe Info
Rating: 0
Contributor: admin

 

Directions:

In a large bowl, toss the broccoli, cauliflower, tomatoes, onion, and olives. In a jar with a tight fitting lid, combine dressing mix, oil, and vinegar; shake well. Pour over salad and toss. Refrigerate for at least 3 hours. Yield: 20 servings.

Nutritional Analysis: One 3/4 serving equals 94 calories, 130 mg sodium, 0 cholesterol, 5 gm carbohydrate, 1 gm protein, 8 gm fat.

Diabetic Exchanges: 1 - 1/2 fat, 1 vegetable.

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