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Asparagus Salad
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An excellent way to celebrate spring, this simple Asian influenced salad is a snap to prepare.
serves 6


1 tablespoon rice vinegar
1 teaspoon red wine vinegar
1 teaspoon tamari
1 teaspoon white sugar
1 teaspoon Dijon mustard
1 tablespoon vegetable oil
1 tablespoon toasted sesame oil
1½ pounds fresh asparagus, trimmed and cut into 2-inch pieces
1 tablespoon sesame seeds
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  1. Whisk together the rice vinegar, red wine vinegar, tamari, sugar and mustard. Drizzle in the vegetable oil and sesame oil while whisking vigorously to emulsify. Set aside.
  2. Bring a pot of lightly-salted water to a boil. Add the asparagus to the water and cook 1-4 minutes or until just tender, but still mostly firm. Remove and rinse under cold water to stop from cooking any further.
  3. Place the asparagus in a large bowl and drizzle the dressing over the asparagus. Toss until evenly coated. Sprinkle with sesame seeds to serve.
Per serving: 67 calories, 5g fat, 4g carbohydrates, 2g protein, 68mg sodium, 1g fiber
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