Rainbow Garden Toss
Source of Recipe
Unknown
Rainbow Garden Toss
WW Points
Makes 4 servings.
1 pound asparagus, bias sliced into 1-inch pieces (3 cups)
1 medium carrot, cut into julienne strips (1/2 cup)
1 small yellow summer squash or zucchini, halved lengthwise and sliced 1/4 inch thick (1 cup)
4 teaspoons lemon juice
1 tablespoon margarine, melted
1/8 tsp. salt
1 tablespoon snipped fresh dill...OR...1 teaspoon dried dillweed
Place a steamer basket in a saucepan. Add water to just below the bottom of the steamer basket. Bring to boiling. Add asparagus and carrots. Cover and reduce heat. Steam for 5 minutes.
Add yellow summer squash or zucchini. Steam for 4 to 5 minutes more or until crisp-tender. Transfer to a serving bowl.
Meanwhile, combine the lemon juice, melted margarine or butter, salt and dill. Pour over the vegetables and toss lightly.
One serving equals: 56 calories, 3 g total fat (1 g saturated fat), 0 mg cholesterol, 108 mg sodium, 6 g carbohydrate, 3 g fiber, 2 g protein ++++ WWP: 1
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