Broccoli and pea primavera

4 servings

Ingredients

Quantity Ingredient
2 teaspoons Grated lemon peel
2 tablespoons Lemon juice
1 tablespoon Rice wine vinegar
2 teaspoons Rice wine vinegar
2 Garlic cloves; minced
1 teaspoon Low-sodium soy sauce
⅛ teaspoon Black pepper; freshly ground
1 tablespoon Olive oil
1 teaspoon Olive oil
2 cups Carrots; thinly sliced
4 cups Broccoli florets
2 cups Shredded red cabbage
1 cup Fresh or thawed frozen peas

Directions

JOYCE BURTON, PDPP83A

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, ½ 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.

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