Ingredients
- 2 pounds small red potatoes, quartered
- 1 1/2 cups fat-free, less-sodium chicken broth
- 1/2 cup dry white wine
- 2 tablespoons fresh lemon juice
- 2 garlic cloves, minced
- 1/2 teaspoon salt, divided
- 3 cups sugar snap peas, trimmed (about 8 ounces)
- 3 cups (1 1/2-inch) diagonally sliced asparagus (about 1 pound)
- 2 cups baby carrots, halved lengthwise (about 8 ounces)
- 1 tablespoon olive oil
- 2 teaspoons grated lemon rind
- 1/8 teaspoon black pepper
- 1 cup radishes, quartered lengthwise
- 1/3 cup small mint leaves
- 1/3 cup cilantro leaves
- 1/3 cup flat-leaf parsley leaves
- 2 cups trimmed watercress (about 1 bunch)
Description
MyRecipes
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter