Serves: 4
Total Calories: 29
1. Cut vegetables into slender 2-inch long pieces. Cut diagonally for fastest cooking.
2. In wok or skillet, heat oil over high heat. Add the vegetables turn bright green and other vegetables are tender-crisp.
3. Turn burner off. Add salt, sugar and almonds. Stir until lightly toasted. Serve warm or cold.
Balance with lower-fat dishes on days you use this recipe.
EXCHANGES
1 Vegetable
1/2 Fat
NUTRITION FACTS
Calories 71
Total Fat 3 grams
Saturated Fat trace
Cholesterol 0 milligrams
Sodium 50 milligrams
Total Carbohydrate 7 grams
Dietary Fiber 2 grams
Protein 4 grams
This Vegetables Dressed With Almonds recipe is from the The Healthy HomeStyle Cookbook Cookbook. Download this Cookbook today.
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