About

Recipe By: Clara Schneider, MS, RD, RN, CDE, LDN

Make this for: Lunch

Category: Salads

This Recipe Makes: 8 Serving(s)

Summary

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

Instructions

• 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