Title: Sesame Asparagus Salad
Categories: Ethnic- asi, Salads- eth
Yield: 4 servings

1 lb Asparagus; (I like thin
-ones.)

----------------------------------DRESSING----------------------------------
2 tb Soy sauce; low sodium
1/2 ts Sugar; or less
1/2 ts Rice wine vinegar
1 ts Sesame oil
Baby salad greens or spinach

---------------------------------GARNISHES---------------------------------
Mandarin oranges
Roasted red pepper strips
Toasted sesame seeds

Trim asparagus and cut diagonally into 1-inch pieces.

Blanch in boiling water, followed by immediate rinsing with cold water to
stop the cooking process.

In a shallow bowl, mix together soy sauce, sugar, rice wine vinegar and
sesame oil.

Gently toss in the asparagus; cover and chill.

TO SERVE:

Place baby salad greens on chilled plates. Using a slotted spoon, mound
asparagus in the center of greens.

Decorate with mandarin oranges and roasted red pepper strips.

Drizzle with remaining dressing.

Sprinkle with toasted sesame seeds.

Recipe by: LSS Files

Posted to JEWISH-FOOD digest by Linda Shapiro on Aug 22,
1998, converted by MM_Buster v2.0l.