Broccoli & Pea Primavera Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
JOYCE BURTON, PDPP83A
2 tsp: Grated lemon peel,
2 tbsp: Lemon juice,
1 tbsp: Rice wine vinegar,
2 tsp: Rice wine vinegar,
2: Garlic cloves, minced
1 tsp: Low-sodium soy sauce,
1/8 tsp: Black pepper, freshly ground
1 tbsp: Olive oil,
1 tsp: Olive oil,
2 cup: Carrots, thinly sliced
4 cup: Broccoli florets,
2 cup: Shredded red cabbage,
1 cup: Fresh or thawed frozen peas,
Directions:
1. To prepare dressing, in small bowl, whisk together lemon peel,
lemon juice, 2 teaspoons of the vinegar, the garlic, the soy sauce
and pepper until blended. Slowly whisk in oil until smooth. In large
saucepan of boiling water, cook carrots 4 minutes. Add broccoli
florets; cook 2-3 minutes longer, until just tender. Drain and rinse
with cold water. Place vegetables in large serving bowl. Add cabbage
and peas to bowl. Add dressing; toss to mix well. Cover and
refrigerate at least 2 hours, until well chilled. Toss with the
remaining 1 tablespoon vinegar before serving. Each serving provides:
4 V, 1/2 B. Per serving: 106 cal, 7 g pro, 1 g fat, 21 g car, 129 mg
sod, 0 mg. chol. Source: Weight Watchers Magazine, August 1992.
Formatted by Joyce Burton..PDPP83A.
Source from luhu.jp
lemon juice, 2 teaspoons of the vinegar, the garlic, the soy sauce
and pepper until blended. Slowly whisk in oil until smooth. In large
saucepan of boiling water, cook carrots 4 minutes. Add broccoli
florets; cook 2-3 minutes longer, until just tender. Drain and rinse
with cold water. Place vegetables in large serving bowl. Add cabbage
and peas to bowl. Add dressing; toss to mix well. Cover and
refrigerate at least 2 hours, until well chilled. Toss with the
remaining 1 tablespoon vinegar before serving. Each serving provides:
4 V, 1/2 B. Per serving: 106 cal, 7 g pro, 1 g fat, 21 g car, 129 mg
sod, 0 mg. chol. Source: Weight Watchers Magazine, August 1992.
Formatted by Joyce Burton..PDPP83A.
Source from luhu.jp