Carrot Broccoli Salad with Toasted Pumpkin Seeds

This carrot broccoli salad is a healthy recipe for your diabetic meal plans.

Carrot Broccoli Salad with Toasted Pumpkin Seeds

1 cup fresh pumpkin seeds

Nonstick cooking spray

2 cups chopped romaine lettuce

1 cup broccoli florets

1 cup shredded carrots

1/4 cup dried cranberries

1/2 cup fat-free balsamic vinaigrette salad dressing

Preheat oven to 350. Wash pumpkin seeds to remove any pumpkin flesh or stringy material. Lay seeds on a paper towel in a single layer and blot dry. Spray seeds with nonstick cooking spray on one side, then transfer seeds to a baking sheet. With a spatula, smooth into a single layer, then spray again with nonstick cooking spray. Bake 12-15 minutes until lightly brown, flipping with spatula halfway through the cooking time. Remove from oven and allow to cool on a plate. Combine lettuce, broccoli, carrots, and cranberries in a salad bowl and toss. Add salad dressing and toss again. Top with toasted pumpkin seeds.

Nutrition per serving-Makes 4 servings:

157 calories

24 grams carbohydrate

4 grams protein

5 grams fat

1 gram saturated fat

0 mg cholesterol

567 mg sodium

3 grams sodium

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