A vegetarian look on a delicious pasta dish your whole family will enjoy down to the last forkful.
Ingredients
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 to 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, ½ B. Per serving: 106 cal, 7 g pro, 1 g fat, 21 g car, 129 mg sod, 0 mg. chol.
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