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Steps
1
In Dutch oven, combine cauliflower, green beans, carrot and 2 cups water. Cover tightly; bring to a boil. Reduce heat to medium-low; cook 8 to 10 minutes or until crisp-tender. Drain thoroughly; return vegetables to Dutch oven.
2
Add margarine, lemon juice, basil, oregano and salt; stir gently until margarine is melted.
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Nutrition Facts
Serving Size:1/2 Cup
Calories
40
Calories from Fat
20
Total Fat
2g
3%
Saturated Fat
0g
0%
Cholesterol
0mg
0%
Sodium
85mg
4%
Total Carbohydrate
5g
2%
Dietary Fiber
2g
8%
Sugars
2g
Protein
1g
% Daily Value*:
Vitamin A
90%
90%
Vitamin C
25%
25%
Calcium
2%
2%
Iron
2%
2%
Exchanges:
1 Vegetable; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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