Name: Garden Harvest Salad
Ingredients: 2 c Medium broccoli florets; 2 c Medium cauliflower florets; 2 lg Carrots; cut; Into half-inch slices; 1/2 lb Asparagus; trimmed; 2 md Zucchini; cut; Into one-inch slices; 2 Yellow squash; cut; Into one-inch slices; 2 c Lowfat cottage cheese; 2 Lemons; halved

CATEGORY	CUISINE	TAG	YIELD
Dairy		Veg02	4	servings

INGREDIENTS

2	c	Medium broccoli florets
2	c	Medium cauliflower florets
2	lg	Carrots; cut
		Into half-inch slices
1/2	lb	Asparagus; trimmed
2	md	Zucchini; cut
		Into one-inch slices
2		Yellow squash; cut
		Into one-inch slices
2	c	Lowfat cottage cheese
2		Lemons; halved

INSTRUCTIONS

Stir-fry vegetables individually until just tender but crisp; chill. Divide
vegetables, cottage cheese and lemons onto four plates. Makes 4 servings of
188 calories each. (about 2 g fat)
Rancho La Puerta - Located 35 miles southeast of San Diego see
http://rancholapuerta.com/ for information, cookbook and reservations.
Recipe from July 11, 1998
NOTES : http://rancholapuerta.com/
Recipe by: Bill Wavrin, Chef, Rancho La Puerta, Nr San Diego, CA
Converted by MM_Buster v2.0l.

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