| 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
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