Broccoli And Pea Primavera

• 2 teaspoons lemon zest grated
• 2 tablespoons lemon juice
• 1 tablespoon rice vinegar
• 2 teaspoons rice vinegar
• 2 each garlic cloves minced
• 1 teaspoon soy sauce, tamari low-sodium
• 1 x black pepper freshly ground
• 1 tablespoon olive oil
• 1 teaspoon olive oil
• 2 cups carrots thinly sliced
• 4 cups broccoli florets florets
• 2 cups red cabbage shredded
• 1 cup green peas thawed or fresh

1. 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.
2. Slowly whisk in oil until smooth.
3. Set aside.
4. In large saucepan of boiling water, cook carrots 4 minutes.
5. Add broccoli florets; cook 2 to 3 minutes longer, until just tender.
6. Drain and rinse with cold water.
7. Place vegetables in large serving bowl.
8. Add cabbage and peas to bowl.
9. Add dressing; toss to mix well.
10. Cover and refrigerate at least 2 hours, until well chilled.
11. Toss with the remaining 1 tablespoon vinegar before serving.
12. Each serving provides: 4 V, 1/2 B.
13. Per serving: 106 cal, 7 g pro, 1 g fat, 21 g car, 129 mg sod, 0 mg. chol.

lemon zest, lemon juice, rice vinegar, rice vinegar, garlic, soy sauce, black pepper, olive oil, olive oil, carrots, broccoli florets florets, red cabbage, green peas

Taken from recipeland.com/recipe/v/broccoli-pea-primavera-271 (may not work)