MARINATED CRISP VEGETABLE SALAD Yield: About 3 cups (6 Servings)Source: “The New Family Cookbook for People with Diabetes”Info: http://www.diabeticgourmet.com/book_archive/details/26.shtml

INGREDIENTS -
1 cup diagonally sliced carrots-
1 cup broccoli florets-
1 cup bite-size pieces cauliflower-
1 red bell pepper, cut into 1-inch squares-
1/3 cup tarragon vinegar or white wine vinegar-
1/4 cup extra virgin olive oil- 1 tablespoon grainy or Dijon mustard-
1/2 teaspoon freshly ground pepper

DIRECTIONS Bring a large pot of salted water to a boil. Blanch thevegetables by dropping the carrots, broccoli, and cauliflowerinto the water. Return to a boil; cook 30 to 60 seconds. The vegetables should remain very crisp. Drain and rinseunder 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. Coverand chill until serving time.

Nutritional Information Per Serving (About 1/2 cup):Calories: 85, Fat: 7 g, Cholesterol: 0 mg, Sodium: 137 mg,Carbohydrate: 6 g, Dietary Fiber: 2 g, Sugars: 3 g, Protein: 1 gDiabetic Exchanges: 1 Vegetable, 1-1/2 Fat