Recipe By: Clara Schneider, MS, RD, RN, CDE, LDN
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 cubed2 cup broccoli florets1/4 cup fresh orange juice3 tbsp. white wine or champagne vinegar1/2 tsp. dried basil1 small clove garlic, minced1/8 tsp. dried red pepper flakes2 tsp. dried parsley1/8 tsp. mustard powder1/4 tsp. Dijon mustard3 tbsp. extra-virgin olive oil3 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 1/2Non-Starchy Vegetables: 1Fat: 1