| Broccoli & Pea Primavera (2 Pts)
2 teaspoons of lemon peel, grated
2 tablespoons of lemon juice
1 tablespoon of Rice wine vinegar, plus 2 teaspoons
2 Garlic cloves, minced
1 teaspoon of low-sodium soy sauce
1/8 teaspoon of black pepper, freshly ground
1 tablespoon of extra virgin olive oil, plus 1 teaspoon
2 cups of carrots, thinly sliced
4 cups of broccoli florets
2 cups of shredded red cabbage
1 cup of peas, frozen |
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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 2-3minutes 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.
Exchanges 4 V, 1/2 B.
Recipe By: Weight Watchers Magazine, August 1992. |
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