Title: BROCCOLI AND PEA PRIMAVERA
Categories: Ww, Low-cal, Salads, Vegetables
Yield: 4 servings
MMMMM-------------------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.
