Mandarin Vegetable Medley Recipe

5 1 1
Mandarin Vegetable Medley Recipe
Mandarin Vegetable Medley Recipe photo by Taste of Home
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Mandarin Vegetable Medley Recipe

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5 1 1
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling

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

Nutritional Facts

1 cup: 106 calories, 4g fat (0 saturated fat), 0 cholesterol, 432mg sodium, 15g carbohydrate (8g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.

  • 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
  1. 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.
  2. 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.
Originally published as Mandarin Vegetable Medley in Taste of Home April/May 2005, p11

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katlaydee3 User ID: 3741999 143479
Reviewed May. 5, 2012

"This was an excellent recipe and nice change from traditional salads."

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