• 2 cups broccoli florets
  • 2 cups cherry tomatoes, stems removed
  • 1 bunch watercress, long stems trimmed, coarsely chopped and cut in half
  • 1/2 Tbsp. red wine vinegar
  • 1 Tbsp. extra virgin olive oil
  • 1/2 tsp. minced garlic
  • Salt and freshly ground black pepper to taste


  1. Cook broccoli in a steamer or in a microwave oven (covered with a wet paper towel), until tender but still crisp.
  2. In a large bowl, mix together broccoli, tomatoes and watercress. In a small bowl, whisk together vinegar, olive oil, garlic, salt and black pepper. Drizzle over vegetables and toss to blend. Serve immediately.

Recipe Yield: Makes 8 servings.

Nutritional Information Per Serving:

Calories: 30
Fat: 2 grams
Sodium: 12 milligrams
Protein: 1 grams
Carbohydrates: 3 grams

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Diabetic Exchanges

1 Vegetable, 1/2 Fat

Recipe and image appear courtesy of American Institute for Cancer Research.