"Broccoli And Pea Primavera"
| Ingredients | | | 2 | teaspoon | grated lemon peel | | | 2 | tablespoon | lemon juice | | | 1 | tablespoon | rice wine vinegar | | | 2 | teaspoon | rice wine vinegar | | | 2 | each | garlic cloves, minced | | | 1 | teaspoon | soy sauce, low-sodium | | | 1 | | pepper, freshly ground | | | 1 | tablespoon | olive oil | | | 1 | teaspoon | olive oil | | | 2 | cup | carrots, thinly sliced | | | 4 | cup | broccoli, florets | | | 2 | cup | red cabbage, shredded | | | 1 | cup | peas, thawed or fresh | | | | | |
Directions:
| 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. Set aside.
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.
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