Steamed Vegetable Ribbons
Graceful ribbons of carrot and zucchini make a dramatic side dish that's surprisingly easy to make; just use a vegetable peeler to carve long paper-thin strips and steam until tender-crisp.
Source: EatingWell Magazine, May/June 1997
52 calories; protein 1.4g; carbohydrates 6.5g; dietary fiber 1.8g; sugars 3.7g; fat 2.7g; saturated fat 0.4g; vitamin a iu 6192.1IU; vitamin c 19mg; folate 28.6mcg; calcium 26.9mg; iron 0.4mg; magnesium 20.6mg; potassium 350.7mg; sodium 177.3mg; thiamin 0.1mg.
11/2 vegetable, 1/2 fat (mono)