Mandarin Medley
1 pound fresh asparagus, trimmed and cut into 2 inch pieces
1 (14.5 ounce) can reduced-sodium chicken broth
2 cups fresh snow peas
1 (15 ounce) can whole baby corn, drained
1 (11 ounce) can mandarin oranges, drained
1 (8 ounce) can sliced water chestnuts, drained
2 celery ribs, thinly sliced
1/2 cup finely chopped red onion
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
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 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.
Metric:
455 g fresh asparagus, trimmed and cut into 2 inch pieces
1 (14.5 ounce) can reduced-sodium chicken broth
195 g fresh snow peas
1 (15 ounce) can whole baby corn, drained
1 (11 ounce) can mandarin oranges, drained
1 (8 ounce) can sliced water chestnuts, drained
2 celery ribs, thinly sliced
85 g finely chopped red onion
1 green onion, thinly sliced
DRESSING:
75 ml lemon juice
30 ml olive oil
30 ml reduced-sodium soy sauce
15 ml honey
5 ml Dijon mustard
6 g garlic cloves, minced
2 g pepper
3 g salt
6 g sesame seeds, toasted