Try this Lemon Marinated Veggies recipe, or contribute your own.
Suggest a better descriptionFor Dressing: Combine oil, water, lemon peel, lemon juice, garlic, mustard and basil. Cook: carrots, zucchini and peppers for 3 minutes in a large saucepan, in a small amount of water. Add peas and cook for 2-3 minutes or until vegetables are crisp and tender. Drain and run vegetables under cold water. Drain again. Mix vegetables and salad dressing, tossing gently to coat. Cover and chill at least 2 hours or overnight. Serves 8 Prep Time: 20 minutes Cooking Time: 10 minutes Chilling Time: 2 hours plus. Typed in MMFormat by cjhartlin@email.msn.com Source: Longos Summertime Recipe Booklet Posted to MM-Recipes Digest V4 #13 by cjhartlin@email.msn.com on Jun 17, 1999
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Serving Size: 1 Serving (222g) | ||
Recipe Makes: 8 | ||
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Calories: 67 | ||
Calories from Fat: 9 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 24.5mg | 1 % | |
Potassium 523.5mg | 14 % | |
Total Carbohydrate 12.7g | 4 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 10.4g | ||
Protein 3.7g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 67
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