Broccoli And Pea Primavera

⁽¹⁾

A vegetarian look on a delicious pasta dish your whole family will enjoy down to the last forkful.

100 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

2	teaspoons	lemon zest	grated
2	tablespoons	lemon juice
1	tablespoon	rice wine vinegar
2	teaspoons	rice wine vinegar
2	each	garlic cloves	minced
1	teaspoon	soy sauce	low-sodium
1	x	black pepper	freshly ground
1	tablespoon	olive oil
1	teaspoon	olive oil
2	cups	carrots	thinly sliced
4	cups	broccoli florets	florets
2	cups	red cabbage	shredded
1	cup	green 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.

Reviews

A nice light salad. Crunchy cabbage and the brocolli and carrots get cooked just right. Refreshing taste, good for the summer.
over 8 years ago

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Nutrition Facts

Serving Size 150g

Amount per Serving

Calories 100 40% of calories from fat

	% Daily Value*
Total Fat 4.0g	7%
Saturated Fat 1.0g	3%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 195mg	8%
Total Carbohydrate 14.0g	5%
Dietary Fiber 4.0g	16%
Sugars 6.0g
Protein 3.0g	5%

Vitamin A	223%		Vitamin C	62%
Calcium	6%		Iron	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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