Broccoli and Pea Primavera

Title:
Broccoli and Pea Primavera

Yield:
4 Servings

Categories:
Low-cal,
Salads,
Vegetables




Ingredients:




---------------------------JOYCE
BURTON, PDPP83A---------------------------


     2 ts Grated lemon peel


     2 tb Lemon juice


     1 tb Rice wine vinegar


     2 ts Rice wine vinegar


     2    Garlic cloves; minced


     1 ts Low-sodium soy sauce


   1/8 ts Black pepper; freshly ground


     1 tb Olive oil


     1 ts Olive oil


     2 c  Carrots; thinly sliced


     4 c  Broccoli florets


     2 c  Shredded red cabbage


     1 c  Fresh or thawed frozen peas






 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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini