Lemon-Marinated Baby Vegetables
- Number of Servings: 1
Ingredients
2 lbs. baby whole fresh vegetables (such as carrots, zucchini, and/or yellow summer squash)8 oz. fresh sugar snap peas12 cherry tomatoes½ tsp. finely shredded lemon peel2 Tbsp. lemon juice2 Tbsp. water1 Tbsp. olive oil1 Tbsp. snipped fresh basil or oregano1 tsp. Dijon-style mustard1 clove garlic, minced½ tsp. salt
Directions: In a covered large saucepan cook vegetables in a small amount of lightly salted boiling water for 3 minutes. Add peas. Cook, covered, about 2 minutes more or until vegetables are crisp-tender; drain. Rinse with cold water; drain again. Transfer to a large bowl. Add cherry tomatoes.
Meanwhile, for dressing, in a screw-top jar combine lemon peel, lemon juice, the water, oil, basil, mustard, garlic, and salt. Cover and shake well to combine. Pour dressing over and chill for 2 to 24 hours.
Prep: 20 minutes
Chill: 2 hours
Makes: 8 servings
Nutrition facts per serving:
57 calories, 2 g protein, 9 g carbohydrate, 2 g fat (0 g saturated), 3 g fiber.
Number of Servings: 1
Recipe submitted by SparkPeople user JADEBABY07_08.
Meanwhile, for dressing, in a screw-top jar combine lemon peel, lemon juice, the water, oil, basil, mustard, garlic, and salt. Cover and shake well to combine. Pour dressing over and chill for 2 to 24 hours.
Prep: 20 minutes
Chill: 2 hours
Makes: 8 servings
Nutrition facts per serving:
57 calories, 2 g protein, 9 g carbohydrate, 2 g fat (0 g saturated), 3 g fiber.
Number of Servings: 1
Recipe submitted by SparkPeople user JADEBABY07_08.
Nutritional Info Amount Per Serving
- Calories: 117.3
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 428.4 mg
- Total Carbs: 21.4 g
- Dietary Fiber: 7.0 g
- Protein: 7.5 g
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