Steam whole beans and squash until just tender, about 6 minutes. Plunge into cold water to stop cooking. Cut beans on diagonal into 2-inch lengths. Cut zucchini into 2-inch sticks, about as big around as green beans. Remove char, seeds and stem from pepper and cut into 2-inch strips. In a medium bowl, mix together vinegar, oil, garlic, anchovy, parsley and salt and pepper. Add vegetables and allow to stand at least 30 minutes. Divide among lettuce leaves to serve, drizzling any remaining marinade over the top. Serves 6 Copyright=A9 1996, Jane A. Rubey, M.P.H., R.D. World Rights Reserved Posted to MC-Recipe Digest V1 #190 Date: Fri, 9 Aug 1996 12:24:02 -0700 (PDT) From: PatH
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|Serving Size: 1 Serving (271g)|
|Recipe Makes: 6|
|Calories from Fat: 27 (32%)|
|Amt Per Serving||% DV|
|Total Fat 3g||4 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 3.4mg||1 %|
|Sodium 55.7mg||2 %|
|Potassium 577.4mg||15 %|
|Total Carbohydrate 11.6g||3 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 7.1g|
|Protein 4.8g||7 %|
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Calories per serving: 85
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