Broccoli And Pea Primavera

Ingredients And Procedures

Ingredients
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

Directions:
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.

Rate this recipe!