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Oriental Asparagus Salad

Categories: Vegetarian
Type: Salads

Choose the best asparagus and red bell peppers you can find for this Oriental salad.

Serves: 8 servings


  • 1 1/4 pounds fresh asparagus spears
  • 1 medium red bell pepper, cut into matchstick-sized pieces
  • 1 can sliced water chestnuts, drained
  • 1/4 cup seasoned rice wine vinegar
  • 1 tablespoon reduced-sodium soy sauce
  • 2 teaspoons sesame oil
  • 1/2 teaspoon crushed fresh garlic
  • 1/8 teaspoon ground ginger

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  1. Rinse the asparagus under cool running water, and snap off the tough stem ends. Cut the spears into 1-inch pieces. Fill a 2-quart pot half-full with water, and bring to a boil over high heat. Add the asparagus to the boiling water, and boil for about 30 seconds, or just until the asparagus pieces turn bright green and are crisp-tender.
  2. Drain the asparagus, and plunge them into a large bowl of ice water to stop the cooking process. Drain once more, and transfer to a shallow dish.
  3. Add the red pepper and water chestnuts to the asparagus, and toss to mix.
  4. Place the dressing ingredients in a small bowl, and stir to mix. Pour the dressing over the vegetable mixture, and toss to mix well.
  5. Cover the salad, and chill for 8 hours or overnight, stirring every few hours, before serving.

excerpted from:

Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright � 2000 by Sandra Woodruff.

To order this book go to www.penguin.com. Get a 15% discount with the coupon code FENPARENT.

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