Zucchini And Carrot Toss
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Low fat, Vegetables | 3 | Servings | |
INGREDIENTS
| 1 | c | Zuchinni chunks |
| 1 | c | Carrot slices |
| 1 | t | Orange juice |
| 1/2 | t | Lemon juice |
| 1/4 | t | Tarragon |
| 1/8 | t | Each |
| 1/2 | t | Melted margarine |
| Salt and pepper |
INSTRUCTIONS
Steam carrots over hot water. When they are about halfway done, add zucchini chunks and continue cooking until both are just tender. Remove to a warmed serving dish. Combine the rest of the ingredients, pour over vegetables, and toss gently to coat. Makes 3 servings of about 2/3 cups= each. per serving: 30 Kcal 0.8g fat (0.1g sat fat) 22% CFF 79mg Na 1.9g fiber (1.0g PRO/ 0.8g FAT/ 5.4g CHO) Exchanges: 1 1/4 VEGETABLES Recipe By : =20 From: Dianar@delphi.Com Date: Mon, 20 Jun 1994 18:41:15 ~0400 ( File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 22
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 32.8mg
Potassium: 126mg
Carbohydrates: 3.8g
Fiber: 1g
Sugar: 1.9g
Protein: <1g