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Categories:
fresh asparagus chicken broth fresh snow peas baby corn mandarin oranges water chestnuts celery red onion green onion dressing lemon juice olive oil soy sauce honey mustard garlic pepper salt sesame seeds
Viewed: 40 - Published at: 2 years agoIngredients
- 1 lb fresh asparagus, trimmed & cut into 2-inch pieces
- 1 (14 1/2 ounce) can reduced-sodium chicken broth
- 2 cups fresh snow peas
- 1 (15 ounce) can whole baby corn, rinsed & drained
- 1 (11 ounce) can mandarin oranges, drained
- 1 (8 ounce) can sliced water chestnuts, drained
- 2 celery ribs, thinly sliced
- 1/2 cup red onion, finely chopped
- 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
Method
- 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 the asparagus in ice water. Drain and pat dry.
- 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 before serving.
