Broccoli and pea primavera

Main Ingredient: Broccoli
Cuisine: Chinese
Special food: Ethnic
Yield:

Broccoli and pea primavera ingredients

2 t Grated lemon peel
2 T Lemon juice
1 T Rice wine vinegar
2 t Rice wine vinegar
2 garlic cloves, minced
1 t Low-sodium soy sauce
1⁄8 t Black pepper, freshly ground
1 T olive oil
1 t olive oil
2 c Carrots, thinly sliced
4 c Broccoli florets
2 c Shredded Red Cabbage
1 c Fresh or thawed frozen peas

Cooking Broccoli and pea primavera

1. 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.
2. Slowly whisk in oil until smooth.
3. In large saucepan of boiling water, cook carrots 4 minutes.
4. Add broccoli florets; cook 2-3 minutes longer, until just tender.
5. Drain and rinse with cold water.
6. Place vegetables in large serving bowl.
7. Add cabbage and peas to bowl.
8. Add dressing; toss to mix well.
9. Cover and refrigerate at least 2 hours, until well chilled.
10. Tossi with the remaining 1 tablespoon vinegar before serving.
11. 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.