Diabetes Recipes

Warm Broccoli and Potato Salad

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Warm Broccoli and Potato Salad

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Nutrition Facts

Makes: 8 Serving(s)

Amount Per Serving

Calories: 180

Total Fat: 5g

Saturated Fat: 1g

Cholesterol: 0mg

Sodium: 15mg

Total Carbohyrdates: 30g

Dietary Fiber: 4g

Sugars: 2g

Protein: 4g

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Make this for: Lunch

Category: Salads

This Recipe Makes: 8 Serving(s)


This filling salad makes a delicious lunch for a winter afternoon.

What you'll need

  • 6 med potatoes, peeled and cubed
  • 2 cup broccoli florets
  • 1/4 cup fresh orange juice
  • 3 tbsp. white wine or champagne vinegar
  • 1/2 tsp. dried basil
  • 1 small clove garlic, minced
  • 1/8 tsp. dried red pepper flakes
  • 2 tsp. dried parsley
  • 1/8 tsp. mustard powder
  • 1/4 tsp. Dijon mustard
  • 3 tbsp. extra-virgin olive oil
  • 3 med green onions, white and green parts thinly sliced


  • Step 1
    Preheat oven to lowest temperature.
  • Step 2
    Place the potatoes in a saucepan and cover with cold water. Bring to a boil, cover, and cook for 10 minutes, or until fork tender. Remove the potatoes with a slotted spoon. Save the water, keeping the pan on the heat. Transfer the potatoes to a baking sheet and place in the warm oven.
  • Step 3
    Add the broccoli to the reserved water and blanch for 1 minute. Remove the broccoli with a slotted spoon and add to the potatoes in the oven.
  • Step 4
    In a small saucepan over medium-high heat, combine the orange juice, vinegar, basil, garlic, and dried red pepper flakes and bring to a boil. Remove from the heat and whisk in the parsley, mustard, powder, mustard, and olive oil. Add the onions and stir to mix.
  • Step 5
    Remove the vegetables from the oven and transfer to a serving bowl. Toss with the dressing, making sure all the potatoes and broccoli florets are thoroughly coated. Serve immediately.

Diabetic Exchanges

  • Starch: 1 1/2
  • Non-Starchy Vegetables: 1
  • Fat: 1