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.