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Suggest a better description1. 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 2-3 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. Source: Weight Watchers Magazine, August 1992. Formatted by Joyce Burton..PDPP83A.
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Serving Size: 1 Serving (124g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 51 | ||
Calories from Fat: 13 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.5g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 70.5mg | 2 % | |
Potassium 322.7mg | 8 % | |
Total Carbohydrate 8.3g | 2 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 5.7g | ||
Protein 2.8g | 4 % | |
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: 51
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