Title: Broccoli and Pea Primavera
Categories: Diet Salad Vegetable
Yield: 4 Servings
| 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.