Mandarin Vegetable Medley |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This crisp refreshing salad sent in by Sandy D'Agostino of Murphy's, California is loaded with good-for-you ingredients and coated with a light honey-lemon dressing. I serve it with grilled turkey or chicken, Sandy says. Ingredients:
1 pound fresh asparagus, trimmed and cut into 2-inch pieces |
1 can (14-1/2 ounces) reduced-sodium chicken broth |
2 cups fresh snow peas |
1 can (15 ounces) whole baby corn, rinsed and drained |
1 can (11 ounces) mandarin oranges, drained |
1 can (8 ounces) sliced water chestnuts, drained |
2 celery ribs, thinly sliced |
1/2 cup finely chopped red onion |
1 green onion, thinly sliced |
dressing: |
5 tablespoons lemon juice |
2 tablespoons olive oil |
2 tablespoons reduced-sodium soy sauce |
1 tablespoon honey |
1 teaspoon dijon mustard |
2 garlic cloves, minced |
1 teaspoon pepper |
1/2 teaspoon salt |
2 teaspoons sesame seeds, toasted |
Directions:
1. In a large skillet, bring asparagus and broth to a boil. Reduce heat; cover and simmer for 3 minutes or until crisp-tender. Drain; immediately place asparagus in ice water. Drain and pat dry.
2. In a large bowl, combine the peas, corn, oranges, water chestnuts, celery, onions and asparagus. In a small bowl, whisk the lemon juice, oil, soy sauce, honey, mustard, garlic, pepper and salt. Pour over vegetables. Cover and refrigerate for at least 1 hour. Sprinkle with sesame seeds. Yield: 8 servings.
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