Asian Broccoli Salad Recipe
"This nutritious recipe is my favorite potluck contribution," says Florence Hendrickson of Albuquerque, New Mexico. "I lightened it up, and it's tastier than the original!"
This recipe is:
Healthy
Quick
Diabetic Friendly
Prep: 20 min. + chilling
Yield: 4 Servings
Ingredients
4 cups fresh broccoli florets
2 tablespoons reduced-sodium soy sauce
1 tablespoon balsamic vinegar
2 garlic cloves, minced
Sugar substitute equivalent to 2 teaspoons sugar
1/4 teaspoon pepper
1 tablespoon olive oil
1 jar (4 ounces) diced pimientos, drained
2 tablespoons slivered almonds, toasted
Directions
Place broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-7 minutes or until crisp-tender. Rinse in cold water; drain. Transfer to a large bowl; cover and refrigerate until chilled.
In a small bowl, combine the soy sauce, vinegar, garlic, sugar substitute and pepper. Whisk in the oil. Let stand for 30 minutes to allow flavors to blend.
Add pimientos and almonds to the broccoli; drizzle with dressing and toss to coat. Yield: 4 servings.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Nutritional Facts 1 cup equals 87 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 327 mg sodium, 8 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
Originally published as Asian Broccoli Salad in Light & Tasty February/March 2008, p59
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
No comments:
Post a Comment