Asparagus & Radish Salad

4 servings, scant 1 cup each

Active Time: 15 minutes

Total Time: 15 minutes

This colorful asparagus and radish salad is dressed with a sesame-soy vinaigrette. Pair it with grilled shrimp and rice noodle 

• 1 bunch asparagus, (about 1 pound), trimmed
• 2 tablespoons white vinegar
• 1 tablespoon reduced-sodium soy sauce
• 2 teaspoons canola oil
• 1 teaspoon toasted sesame oil
• 1/2 teaspoon grated fresh ginger
• 2-3 dashes Asian red chile sauce, such as sriracha (optional)
• 1 bunch radishes, trimmed and cut into wedges
• 2 tablespoons finely chopped scallion

PREPARATION

1. Fill a medium bowl with ice water and place by the stove. Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket.
2. Thinly slice asparagus stalks on the diagonal, leaving the tips whole. Place in the steamer basket and steam until tender-crisp, about 1 minute. Transfer the asparagus to the ice water. Drain.
3. Combine vinegar, soy sauce, canola oil, sesame oil, ginger and chile sauce (if using) in a large bowl. Add the asparagus, radishes and scallion; toss to combine. Serve warm or room temperature.

NUTRITION

Per serving: 66 calories; 4 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 7 g carbohydrates; 0 g added sugars; 3 g protein; 3 g fiber; 181 mg sodium; 359 mg potassium.

Nutrition Bonus: Folate (43% daily value), Vitamin A & Vitamin C (25% dv).

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 1 fat