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Add a photoServings: 1
Ingredients
- Â Â shredded broccoli stalks
- Â Â shredded carrots
- Â Â shredded yellow squash
- 1 Tbsp. water
- Â Â nonfat vinaigrette
Directions
- Sometimes, usually in the summer, I peel the stalks and shred them along with a carrot and maybe a yellow zucchini. zap them in a microwave with 1 tbs water or possibly sufficient to steam - then toss while hot with vinaigrette or possibly Italian salad dressing. save the florets for soups and pasta salads. good with rice; nice with those pancakes you posted today. which kind of thing.
- Actually, now which I'm thinking about it, we like shredded raw veggies as garnish - jicama is good which way too. in salads, soups, pasta, baked potato, and sandwiches.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 345g | |
| Calories 83 | |
| Calories from Fat 7 | 8% |
| Total Fat 0.8g | 1% |
| Saturated Fat 0.13g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 72mg | 3% |
| Potassium 947mg | 27% |
| Total Carbs 17.43g | 5% |
| Dietary Fiber 5.9g | 20% |
| Sugars 8.2g | 5% |
| Protein 5.3g | 8% |
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