Sesame asparagus salad

4 servings

Ingredients

Quantity Ingredient
1 pounds Asparagus; (I like thin ones.)
2 tablespoons Soy sauce; low sodium
½ teaspoon Sugar; or less
½ teaspoon Rice wine vinegar
1 teaspoon Sesame oil
Baby salad greens or spinach
Mandarin oranges
Roasted red pepper strips
Toasted sesame seeds

Directions

DRESSING

GARNISHES

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@...> on Aug 22, 1998, converted by MM_Buster v2.0l.

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