Mixed Vegetables - 9g Carbs, 2g Fiber
From: Light & Tasty - February/March 2001, p43
Colorful carrot coins, broccoli and zucchini star in this appealing
side dish that's served warm. Simmered in Italian salad dressing,
the veggies take on that zesty flavor.
This recipe is:
Healthy
Quick
1 medium carrot, cut into 1/4-inch slices
1/2 cup water
1 cup broccoli florets
1 medium onion, cut into 16 wedges
1 medium zucchini, cut into 1/4-inch slices
1/4 cup fat-free Italian salad dressing
1/4 tsp dried oregano
In a nonstick skillet, bring carrot and water to a boil. Reduce heat;
cover and simmer for 5 minutes. Add the broccoli, onion and zucchini;
return to a boil. Reduce heat; cover and simmer for 2 minutes. Add
salad dressing and oregano. Cook and stir over medium heat for 4 minutes
or until vegetables are tender and liquid is reduced.
Servings: 4
Serving Size: 3/4 cup
Nutrition per Serving:
41 Calories, Trace Fat, 0g Saturated Fat, 0g Cholesterol, 161mg Sodium,
9g Carbs, 2g Fiber, 2g Protein
Diabetic Exchanges: 1 1/2 vegetable
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