4 cups (950 ml) broccoli florets
4 medium carrots, thinly sliced
2 small onions, sliced and separated into rings
1 2-1/4 oz (63 grm). can sliced ripe olives, drained
1 2 oz (56 grm). jar diced pimientos, drained
1 8 oz (224 grm). bottle FAT-FREE Italian salad dressing
1 tsp (5 ml). sugar
Instructions:In a bowl, combine the first 5 ingredients.
Add dressing and sugar; toss to coat.
Cover and refrigerate for at least 4 hours, stirring occasionally.
Just before serving stir in walnuts if desired.
Comments
Nutritional Analysis: One serving equals: 59 calories, 378 mg sodium, 0 cholesterol, 11 gm carbohydrate, 2 gm protein, 1 gm fat 3 gm fiber. ++++ Diabetic Exchanges: 2 vegetable
4 medium carrots, thinly sliced
2 small onions, sliced and separated into rings
1 2-1/4 oz (63 grm). can sliced ripe olives, drained
1 2 oz (56 grm). jar diced pimientos, drained
1 8 oz (224 grm). bottle FAT-FREE Italian salad dressing
1 tsp (5 ml). sugar
Instructions:In a bowl, combine the first 5 ingredients.
Add dressing and sugar; toss to coat.
Cover and refrigerate for at least 4 hours, stirring occasionally.
Just before serving stir in walnuts if desired.
Comments
Nutritional Analysis: One serving equals: 59 calories, 378 mg sodium, 0 cholesterol, 11 gm carbohydrate, 2 gm protein, 1 gm fat 3 gm fiber. ++++ Diabetic Exchanges: 2 vegetable
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