Garden harvest salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Medium broccoli florets |
| 2 | cups | Medium cauliflower florets |
| 2 | larges | Carrots; cut |
| Into half-inch slices | ||
| ½ | pounds | Asparagus; trimmed |
| 2 | mediums | Zucchini; cut |
| Into one-inch slices | ||
| 2 | Yellow squash; cut | |
| Into one-inch slices | ||
| 2 | cups | Lowfat cottage cheese |
| 2 | Lemons; halved | |
Directions
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
NOTES :
Recipe by: Bill Wavrin, Chef, Rancho La Puerta, Nr San Diego, CA Converted by MM_Buster v2.0l.