Diabetic Marinated Crisp Vegetable Salad

[Guest guest]

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

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.