All the flavors of Mexico in a crisp, delicious and healthy salad.
Preparation time: 20 minutes
Servings: 4 (1 ¼ cup) servings.
5 A Day servings: 2½
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½ tablespoon olive oil
½ tablespoon walnut oil
2 large cloves garlic, peeled and finely chopped
3 cups broccoli flowerets
2 tablespoons water
1 large red bell pepper, washed, cored and cut into short strips
1 medium onion, peeled, cut in half and then into lengthwise slivers
1 tablespoon lemon juice
½ teaspoon salt
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- Prepare all ingredients before starting to cook. Heat oils in large skillet over HIGH heat. Add garlic and saute' only until slightly cooked; do not brown. Immediately add broccoli. Stir fry continuously until all broccoli has turned to a bright green color. Add 2 tablespoons water, cover and remove from heat for 2 minutes.
- Return skillet to HIGH heat. Add red pepper and onion. Continue to cook, stirring for another 2-3 minutes. Vegetables will be crisp and brilliant in color when properly cooked. Toss with lemon juice and salt and serve.
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| Nutritional Information per Serving |
| Calories: 70 |
Saturated Fat: .5g |
| Carbohydrates: 9g |
Dietary Fiber: 3g |
| Total Fat: 4g |
% of Calories from Fat: 44% |
| Cholesterol: 0mg |
Sodium: 307mg |
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Protein: 2g |
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© Copyright 2006 A. Duda & Sons, Inc. All Rights Reserved
