Sunday, April 22, 2012

{soups-salads-and-salad-dressings} Asian Crunch Salad Recipe

 

Asian Crunch Salad Recipe


A medley of fresh veggies is lightly coated with a dressing of soy sauce, cider vinegar and sesame oil. You can also add carrots for more color, crunch and nutrition.

This recipe is:

Healthy

Quick

Diabetic Friendly

 

    Prep: 15 min. + chilling
    Yield: 4 Servings


Ingredients

    1 cup fresh broccoli florets
    1 cup fresh cauliflowerets
    1 cup cherry tomatoes
    1/2 cup fresh snow peas
    2 green onions, thinly sliced
    1/2 cup sliced water chestnuts, drained
    4-1/2 teaspoons reduced-sodium soy sauce
    1 tablespoon cider vinegar
    1 tablespoon sesame oil
    3/4 teaspoon sugar
    1/2 teaspoon sesame seeds, toasted
    1/2 teaspoon olive oil
    Dash pepper


Directions

    In a large bowl, combine the broccoli, cauliflower, tomatoes, peas and onions. Stir in water chestnuts.
    In a small bowl, whisk the soy sauce, vinegar, sesame oil, sugar, sesame seeds, olive oil and pepper. Pour over vegetables and stir to coat. Cover and refrigerate until chilled. Yield: 4 servings.

Nutritional Analysis: One serving (1 cup) equals 82 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 246 mg sodium, 10 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 2 vegetable, 1 fat.


Originally published as Asian Crunch Salad in Light & Tasty December/January 2005, p12
 
 
 
 
 

             Beth Layman  :)


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