Name: Pinzimonio
Ingredients: 6 lg Red cabbage leaves -; (to 8); 2 bn Young carrots; 2 bn Young purple carrots; 6 lg Cucumbers; 2 Green bell peppers; Extra-virgin olive oil; Coarse sea salt

CATEGORY	CUISINE	TAG	YIELD
	Italian		6	servings

INGREDIENTS

6	lg	Red cabbage leaves -; (to 8)
2	bn	Young carrots
2	bn	Young purple carrots
6	lg	Cucumbers
2		Green bell peppers
		Extra-virgin olive oil
		Coarse sea salt

INSTRUCTIONS

Wipe cabbage leaves of grit with a damp cloth. Place the cabbage leaves on
a wooden board or serving plate. Peel and trim carrots; cut in half
lengthwise. Cut cucumbers into spears. Remove seeds from green peppers; cut
into 1/2-inch strips. Arrange the vegetables on each leaf, using the
cabbage leaves to cradle the vegetables. Serve with olive oil and salt for
dipping. Makes 6 to 8 servings.
Cuisine: "Italian" Source: "Martha Stewart Living Magazine, Jul/Aug 1997"
S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 50 Calories (kcal); trace Total Fat; (7% calories from fat);
2g Protein; 11g Carbohydrate; 0mg Cholesterol; 7mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe by: Martha Stewart
Converted by MM_Buster v2.0n.

A Message from our Provider:

“Only with Jesus can you reach your full potential”