Asian Vegetable Salad
2 bunches fresh
green asparagus (about 2 pounds) before trimming *
Snap the tough ends off the asparagus spears and throw away. Cut into bite size lengths. If using beans, trim ends and cut diagonally into even diagonal slices.
Blanch asparagus or beans in boiling water for 1 to 2 minutes until tender but still crisp. Drain, place in a bowl and cover immediately with stock. Let cool in the stock.
Toast sesame seeds
in a dry pan over a moderate heat, stirring until all are evenly golden
brown. Remove to a plate and cool. When cool, crush in a blender or with
a mortar and pestle.
* COOKS NOTE: You may also use 18 ounces small slender fresh tender green beans.
Per Serving: 46 Calories; 2g Fat (24.5% calories from fat); trace Saturated Fat; 5g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 289mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates
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