Sesame Asparagus Salad
Try this Sesame Asparagus Salad recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
ethnic
salads
asparagus
sesame
orange
rice
rice wine
soy sauce
spinach
wine
lunch
lunch
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- dressing
- 1 lb asparagus
- 1/2 ts sugar or less
- mandarin oranges
- sesame seeds toasted
- roasted red pepper strips
- garnishes
- 2 tb soy sauce, low sodium
- 1/2 ts rice wine vinegar
- 1 ts sesame oil
- baby salad greens or spinach
- Carbohydrate 6.50683999749514 g
- Cholesterol 0 mg
- Fat 1.265 g
- Fiber 2.40799989402294 g
- Protein 2.82639666666587 g
- Saturated Fat 0.20525 g
- Serving Size 1 1 Serving (167g)
- Sodium 235.649333333174 mg
- Sugar 4.0988401034722 g
- Trans Fat 0.0846399999999999 g
- Calories 42 calories
Trim asparagus and cut diagonally into 1-inch pieces. Blanch in boiling water, followed by immediate rinsing with cold water to stop the cooking process. In a shallow bowl, mix together soy sauce, sugar, rice wine vinegar and sesame oil. Gently toss in the asparagus; cover and chill. TO SERVE: Place baby salad greens on chilled plates. Using a slotted spoon, mound asparagus in the center of greens. Decorate with mandarin oranges and roasted red pepper strips. Drizzle with remaining dressing. Sprinkle with toasted sesame seeds. Recipe by: LSS Files Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Aug 22, 1998,
