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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Ingredients:
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 |
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.
2. Reduce heat; cover and simmer for 3 minutes or until crisp-tender.
3. Drain; immediately place the asparagus in ice water. Drain and pat dry.
4. In a large bowl, combine the peas, corn, oranges, water chestnuts, celery, onions and asparagus.
5. In a small bowl, whisk the lemon juice, oil, soy sauce, honey, mustard, garlic, pepper and salt.
6. Pour over vegetables.
7. Cover and refrigerate for at least 1 hour. Sprinkle with sesame seeds before serving.
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