Zucchini And Carrot Toss Recipe
Yield: 3 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Zuchinni chunks,
1 cup: Carrot slices,
1 tsp: Orange juice,
1/2 tsp: Lemon juice,
1/4 tsp: Tarragon,
1/8 tsp: Each,
1/2 tsp: Melted margarine,
Salt and pepper,
Directions:
Steam carrots over hot water. When they are about halfway done, add
zucchini chunks and continue cooking until both are just tender. Remove to
a warmed serving dish. Combine the rest of the ingredients, pour over
vegetables, and toss gently to coat. Makes 3 servings of about 2/3 cups=
each.
per serving: 30 Kcal 0.8g fat (0.1g sat fat) 22% CFF 79mg Na 1.9g fiber
(1.0g PRO/ 0.8g FAT/ 5.4g CHO) Exchanges: 1 1/4 VEGETABLES
Recipe By : =20
From: Dianar@delphi.Com Date: Mon, 20 Jun 1994 18:41:15 -0400
(
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
Source from luhu.jp
zucchini chunks and continue cooking until both are just tender. Remove to
a warmed serving dish. Combine the rest of the ingredients, pour over
vegetables, and toss gently to coat. Makes 3 servings of about 2/3 cups=
each.
per serving: 30 Kcal 0.8g fat (0.1g sat fat) 22% CFF 79mg Na 1.9g fiber
(1.0g PRO/ 0.8g FAT/ 5.4g CHO) Exchanges: 1 1/4 VEGETABLES
Recipe By : =20
From: Dianar@delphi.Com Date: Mon, 20 Jun 1994 18:41:15 -0400
(
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
Source from luhu.jp