Diabetic -- Broccoli, Cauliflower and Olive Salad

[Guest guest]

Broccoli, Cauliflower and Olive Salad

 

1 medium head cauliflower, cut into florets

1 bunch broccoli, cut into florets

2 cups cherry tomatoes

2 medium carrots, peeled and thinly sliced

1 can (6 oz.) pitted small ripe olives, drained

1 cup Italian salad dressing

1 envelope Italian salad dressing mix

1 cup (4 oz.) crumbled feta cheese

 

In a large bowl, combine the cauliflower, broccoli, tomatoes, carrots and

olives.

 

In a small bowl, combine the salad dressing and dressing mix; pour over

vegetables and toss to coat.

 

Cover and refrigerate overnight. Just before serving, toss again and sprinkle

with feta cheese. 

 

Yield:  13 servings.

 

Nutrition Information:

Per serving (3/4 cup, prepared with fat-free Italian dressing, 1 tablespoon

salad dressing mix and

reduced-fat feta cheese) = 77 calories, 3 g fat (1 g sat fat), 4 mg

cholesterol, 598 mg sodium,

10 g carbs, 4 g fiber, 5 g protein.

 

Diabetic Exchanges: 2 vegetable, 1/2 fat.