Tuesday, June 18, 2013

Spring Vegetable Lunch

Six Servings 
40 calories per serving
.5 grams of fat
83 grams of sodium.


1 Bunch Asparagus
1 Red Pepper
1 Head Cauliflower
1 Head Broccoli
2 Cup Mushrooms
1 Orange
1 Green Pepper
1 Cup Cherry Tomatoes
Reduce Fat Dressing such as Zesty Italian, Ranch, or a lemon juice/olive oil combination


1. Cut fresh asparagus diagonally
2. Slice fresh red pepper, orange pepper, and green pepper
3. Break cauliflower and broccoli into small florets
4. Slice mushrooms
5. Place fresh vegetables into a large bowl and drizzle with reduced fat dressing
6. Serve and enjoy!

*Note: This is a low calorie and low sodium recipe therefore the type of vegetables can be varied according to preference.

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