Oriental Asparagus Salad
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
- 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.
- 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.
- Add the red pepper and water chestnuts to the asparagus, and toss to mix.
- Place the dressing ingredients in a small bowl, and stir to mix. Pour the dressing over the vegetable mixture, and toss to mix well.
- Cover the salad, and chill for 8 hours or overnight, stirring every few hours, before serving.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright Ã¯Â¿Â½ 2000 by Sandra Woodruff.
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