Mandarin Vegetable Medley

By dashy_65

Ingredients

• DRESSING:
• 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 2 cups fresh snow peas
• 1 can (11 ounces) mandarin oranges, drained
• 1 16oz bag frozen corn, thawed
• 1 can (8 ounces) sliced water chestnuts, drained
• 2 celery ribs, thinly sliced
• 1/2 cup finely chopped red onion
• 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

Details

Servings 8
Adapted from tasteofhome.com

Preparation

Step 1

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. Yield: 8 servings.

106 cal, 4g fat, 432mg sodium, 15g carb, 4g fiber