Mandarin Vegetable Medley Recipe

Mandarin Vegetable Medley Recipe photo by Taste of Home

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This crisp refreshing salad sent in by Sandy D'Agostino of Murphy's, California is loaded with good-for-you ingredients and coated with a light honey-lemon dressing. "I serve it with grilled turkey or chicken," Sandy says.

This recipe is:

Quick

Diabetic Friendly

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Mandarin Vegetable Medley Recipe

Prep: 20 min. + chilling

Yield: 8 Servings

20 20

Ingredients

1 pound fresh asparagus, trimmed and cut into 2-inch pieces
1 can (14-1/2 ounces) reduced-sodium chicken broth
2 cups fresh snow peas
1 can (15 ounces) whole baby corn, rinsed and drained
1 can (11 ounces) mandarin oranges, drained
1 can (8 ounces) sliced water chestnuts, drained
2 celery ribs, thinly sliced
1/2 cup finely chopped red onion
1 green onion, thinly sliced
DRESSING:
5 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons reduced-sodium soy sauce
1 tablespoon honey
1 teaspoon Dijon mustard
2 garlic cloves, minced
1 teaspoon pepper
1/2 teaspoon salt
2 teaspoons sesame seeds, toasted

Directions

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.
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. Yield: 8 servings.

Nutritional Analysis: 1 cup equals 106 calories, 4 g fat (trace saturated fat), 0 cholesterol, 432 mg sodium, 15 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.

Originally published as Mandarin Vegetable Medley in Taste of Home April/May 2005, p11