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Sautéed Vegetables with Cashews Print Email


1/2 cup chicken or vegetable broth
1 cup each red and yellow bell peppers, sliced 1/2-inch thick
1 cup onion, sliced 1/2-inch thick
1 cup snow peas
1/4 cup cashews

Mediterranean Dressing:
3 TBS extra virgin olive oil
2 tsp lemon juice
2 cloves garlic, chopped or pressed
Sea salt and pepper to taste

Chop or press garlic, slice onions, and let them sit for 5 minutes to enhance their health-promoting properties.

Heat broth in a stainless steel skillet over medium heat.
When broth is steaming, add bell peppers and onions, cover and sauté for 5 minutes.

Add snow peas and sauté covered for 2 minutes.
Transfer vegetable mixture to a serving bowl and toss with cashews and dressing ingredients.
Serves 2 - The George Mateljan Foundation
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