2 pt. Broccoli & Pea Primavera
Source of Recipe
Weight Watchers Magazine, August 1992.
List of Ingredients
2 teaspoons lemon peel grated
2 tablespoons Lemon juice
1 tablespoon Rice wine vinegar plus 2 teaspoons
2 Garlic cloves minced
1 teaspoon Low-sodium soy sauce
1/8 teaspoon Black pepper freshly ground
1 tablespoon extra virgin olive oil plus 1 teaspoon
2 cups Carrots thinly sliced
4 cups Broccoli florets
2 cups Shredded red cabbage
1 cup peas frozenRecipe
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.
Serves 4.
Exchanges 4 V, 1/2 B.
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