Vegan-Asian Asparagus and Orange Salad

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* Exported from MasterCook *

 

Asian Asparagus and Orange Salad

 

Recipe By : Cooking Light, April 1999

Serving Size : 10 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 oranges

1 tablespoon vegetable oil

6 cups (2 " ) diagonally sliced asparagus -- (about 2 lbs.)

1 garlic clove -- thinly sliced

2 teaspoons low-sodium soy sauce

1/4 teaspoon dark sesame oil

1 tablespoon sesame seeds -- toasted

Napa (Chinese) cabbage leaves -- optional

 

1. Peel and section oranges over a bowl, reserving 1 teaspoon juice. Set

sections aside; discard membranes.

 

2. Heat vegetable oil in a large skillet over medium-high heat. Add

asparagus and garlic; saute 5 minutes. Remove from pan.

 

3. Combine soy sauce and sesame oil; pour over asparagus mixture, tossing

well. Cool to room temperature. Stir in sesame seeds, orange sections, and

1 teaspoon juice. Serve on cabbage leaves, if desired. Yield: 10 servings

(serving size: 1/2 cup).

 

Note: Each serving provides 110 micrograms of folate.

 

Calories 46 (41% from fat); Fat 2.1g (sat 0.4g, mono 0.6g, poly 1g);

Protein 2.2g; Carb 6.2g; Fiber 2.5g; Chol 0mg; Iron 0.9mg; Sodium 34mg; Calc

34mg

 

KES 5/12/99

 

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Karen S

ksonness