Recipe - Broccoli And Pea Primavera

JOYCE BURTON, PDPP83A
2 teaspoon Grated lemon peel
2 tablespoon Lemon juice
1 tablespoon Rice wine vinegar
2 teaspoon Rice wine vinegar
2 Garlic cloves; minced
1 teaspoon Lowsodium soy sauce
1/8 teaspoon Black pepper; freshly ground
1 tablespoon Olive oil
1 teaspoon Olive oil
2 cup Carrots; thinly cut or sliced up
4 cup Broccoli florets
2 cup Shredded red cabbage
1 cup Fresh or thawed frozen peas

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 23
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, One half 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