| 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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