Mandarin Vegetable Medley

Yield: 4 servings

Prep time: 20 mins

Cook time: 20 mins


Ingredients

• 1/2 pound fresh asparagus, trimmed and cut into 2 inch pieces
• 1/2 (14.5 ounce) can reduced-sodium chicken broth
• 1 cup fresh snow peas
• 1/2 (15 ounce) can whole baby corn, drained
• 1/2 (11 ounce) can mandarin oranges, drained
• 1/2 (8 ounce) can sliced water chestnuts, drained
• 1 celery ribs, thinly sliced
• 1/4 cup finely chopped red onion
• 1/2 green onion, thinly sliced
  
  DRESSING:
  
• 2 tablespoons and 1-1/2 teaspoons lemon juice
• 1 tablespoon olive oil
• 1 tablespoon reduced-sodium soy sauce
• 1-1/2 teaspoons honey
• 1/2 teaspoon Dijon mustard
• 1 garlic cloves, minced
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1 teaspoon sesame seeds, toasted

Directions:

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.
2. 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.
   
   

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