Zucchini and carrot toss
3 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Zuchinni chunks |
| 1 | cup | Carrot slices |
| 1 | teaspoon | Orange juice |
| ½ | teaspoon | Lemon juice |
| ¼ | teaspoon | Tarragon |
| ⅛ | teaspoon | Each |
| ½ | teaspoon | 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 ⅔ 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: 1¼ VEGETABLES Recipe By : =20
From: Dianar@... Date: Mon, 20 Jun 1994 18:41:15 -0400 (
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