Mandarin Vegetable Medley Recipe

Mandarin Vegetable Medley Recipe

  • 1 pound fresh asparagus, trimmed and cut into 2 inch pieces
  • 1 (14.5 ounce) can reduced-sodium chicken broth
  • 2 cups fresh snow peas
  • 1 (15 ounce) can whole baby corn, drained
  • 1 (11 ounce) can mandarin oranges, drained
  • 1 (8 ounce) can 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.
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