Garden Harvest Salad
By: Anonymous
Published: Tuesday, December 15, 2009 - 2:07pm

Ingredients




2 cups medium broccoli florets
2 cups medium cauliflower florets
2 lrg carrots, cut
into half-inch slices
1/2 pound asparagus, trimmed
2 mediums zucchini, cut
into one-inch slices
2 yellow squash, cut
into one-inch slices
2 cups lowfat cottage cheese
2 lemons, halved

Preparation

1 Stir-fry vegetables individually until just tender but crisp; chill. Divide vegetables, cottage cheese and lemons onto four plates. 2 Makes 4 servings of 3 Rancho La Puerta - Located 35 miles southeast of San Diego see