Salad - two color
Arrange the peas and beans on a steamer rack, place over a pan of boiling water, cover ad steam for 5 minutes. Add the carrots and steam for 2-3 minutes longer. Then add the zucchini and steam until all the vegetables are tender, a few minutes longer. Transfer to a serving plate.
Meanwhile, in a small bowl mix together the wine, vinegar, cream, oil and salt to taste until well blended. Pour over the vegetables and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1039g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 779 | ||
Calories from Fat: 320 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.6g | 47 % | |
Saturated Fat 6.8g | 34 % | |
Monounsaturated Fat 7.1g | ||
Polyunsanturated Fat 19.4g | ||
Cholesterol 20.4mg | 6 % | |
Sodium 147.6mg | 5 % | |
Potassium 2590.4mg | 68 % | |
Total Carbohydrate 91.1g | 27 % | |
Dietary Fiber 11.6g | 46 % | |
Sugars, other 79.5g | ||
Protein 31.9g | 46 % | |
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: 779
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