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Ingredientes
- 4 x red bell peppers
- 1 bn fresh broccoli
- 1/3 lb fresh green beans
- 12 sm fresh asparagus spears
- 1/4 lb fresh snow peas
- 1/2 c. lowfat sour cream
- 1/2 c. mayonnaise
- 1/3 c. Margarita Jalapeno Salsa, see recipe
Direcciones
- Slice stem ends from bell peppers; pull out seeds & ribs. Divide broccoli into florets with stems about 4 inches long. Cut tips from green beans.
- Trim asparagus spears to 6 inches long; pare skin from stalks. Pull strings from snow peas. Parboil each vegetable (except bell peppers)
- separately in boiling salted water just till crisp tender. Broccoli, green beans & asparagus each take about 3 min; snow peas take about 30 seconds. When each vegetable is done, transfer to an ice filled dish to cold. While vegetables are cooling, combine lowfat sour cream, mayonnaise & salsa; spoon 1/4 of mix into each pepper c.. Stand broccoli, green beans, asparagus & snow peas in pepper c..
- Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 334g | |
| Recipe makes 4 servings | |
| Calories 387 | |
| Calories from Fat 264 | 68% |
| Total Fat 29.95g | 37% |
| Saturated Fat 6.65g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 206mg | 9% |
| Potassium 776mg | 22% |
| Total Carbs 24.82g | 7% |
| Dietary Fiber 9.3g | 31% |
| Sugars 7.13g | 5% |
| Protein 8.05g | 13% |
