Garden harvest salad

Yield: 4 servings

Measure Ingredient
2 cups Medium broccoli florets
2 cups Medium cauliflower florets
2 larges Carrots; cut
\N \N Into half-inch slices
½ pounds Asparagus; trimmed
2 mediums Zucchini; cut
\N \N Into one-inch slices
2 \N Yellow squash; cut
\N \N Into one-inch slices
2 cups Lowfat cottage cheese
2 \N Lemons; halved

Stir-fry vegetables individually until just tender but crisp; chill. Divide vegetables, cottage cheese and lemons onto four plates. Makes 4 servings of 188 calories each. (about 2 g fat) Rancho La Puerta - Located 35 miles southeast of San Diego see for information, cookbook and reservations.

Recipe from July 11, 1998


Recipe by: Bill Wavrin, Chef, Rancho La Puerta, Nr San Diego, CA Converted by MM_Buster v2.0l.

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