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Categories:
green onions ginger oil red wine vinegar soy sauce sesame oil fresh asparagus diag carrot deli roast beef tomatoes water chestnuts
Viewed: 86 - Published at: 5 years agoIngredients
- 1 Tbsp. green onions thinly sliced
- 1/8 tsp grnd ginger
- 1/4 c. oil
- 2 Tbsp. red wine vinegar
- 1 Tbsp. soy sauce
- 1 tsp sesame oil if you like
- 2 c. fresh asparagus diag. sliced 1" piec
- 1 med carrot thinly sliced
- 8 ounce deli roast beef in strips
- 1 c. cherry tomatoes halved
- 1 x 8 oz can sliced water chestnuts liquid removed
Method
- In small jar with tight fitting lid, combine all dressing ingredients.
- Shake well.
- Place asparagus and carrot in medium saucepan.
- Add in water to cover.
- Bring to a boil.
- Cokk over Medium heat for 3-5 min or possibly till crisp-tender.
- Drain.
- Rinse with cool water.
- In medium bowl, combine all salad ingredients.
- Pour dressing over salad.
- toss to coat.
- Cover and chill for at least one hour.
- If you like, serve on lettuce lined plates.
- NOTES :CAn substitute cut green beans for asparagus, cooking for 3 min.
- Add in carrots and cook 3-5 min or possibly till crisp-tender.
