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CATEGORY CUISINE TAG YIELD
Vegetables Ww, Low-cal, Salads, Vegetables 4 Servings

INGREDIENTS

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

INSTRUCTIONS

JOYCE BURTON, PDPP83A
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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