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Diabetic Low Fat Colorful Vegetable Salad


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

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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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.