Asian Vegetable Salad
Change out the vegetables of this versatile salad with the seasons.

Servings: 6

• 2 bunches fresh green asparagus (about 2 pounds) before trimming *
• 1 5/8 cups cold fat-free or well defatted chicken stock
• 2 tablespoons sesame seeds
• 1 teaspoon sugar
• 1 1/2 tablespoons light soy sauce
• 3 teaspoons white wine vinegar
• 1 1/2 teaspoons water

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.

Mix in remaining ingredients for dressing. Drain vegetables; just before serving, pour dressing over vegetables.

* 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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