| 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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