Broccoli And Pea Primavera

Recipe Ingredients

2 teaspoons	10ml	Lemon peel - grated
2 tablespoons	30ml	Lemon juice
1 tablespoon	15ml	Rice wine vinegar
2 teaspoons	10ml	Rice wine vinegar
2		Garlic cloves - minced
1 teaspoon	5ml	Low-sodium soy sauce
1/8 teaspoon	0.6ml	Black pepper - freshly ground
1 tablespoon	15ml	Olive oil
1 teaspoon	5ml	Olive oil
2 cups	220g / 7.8oz	Carrots - thinly sliced
4 cups	584g / 20oz	Broccoli florets
2 cups	474ml	Red cabbage - shredded
1 cup	237ml	Fresh or thawed frozen peas

Recipe Instructions

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.

Source:
COOKING MONDAY TO FRIDAY SHOW

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