Broccoli and Pea Primavera
- ---------------------------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.
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.
