Recipe Details

Summary

Name: Broccoli And Pea Primavera

Category: Rice

Ingredients and Directions

2 teaspoon grated lemon peel

2 tablespoon lemon juice

1 tablespoon rice wine vinegar

2 teaspoon rice wine vinegar

2 each garlic cloves, minced

1 teaspoon soy sauce, low-sodium

1 pepper, freshly ground

1 tablespoon olive oil

1 teaspoon olive oil

2 cup carrots, thinly sliced

4 cup broccoli, florets

2 cup red cabbage, shredded

1 cup peas, thawed or fresh

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. Set aside. 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.