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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

Ingredients

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
salt
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Directions

  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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