Asian Asparagus-and-Orange Salad

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Asian Asparagus-and-Orange Salad (Stage 4)

INGREDIENTS:

- 1 orange
- 1/2 Tablespoon olive oil
- 3 cups diagonally sliced asparagus (about 1 pound)
- 1 small garlic clove, thinly sliced
- 1 teaspoons low-sodium soy sauce
- 1/8 teaspoon dark sesame oil
- 1/2 Tablespoon sesame seeds, toasted
- Napa cabbage leaves (Chinese cabbage) - optional

Peel and section oranges over a bowl, reserving 1 teaspoon juice. Set sections aside; discard membranes. Heat vegetable oil in a large skillet over medium-high heat. Add asparagus and garlic; sauté 5 minutes. Remove from pan. Combine soy sauce and sesame oil; pour over asparagus mixture, tossing well. Cool to room temp. Stir in sesame seeds, orange sections, and 1 teaspoon juice. Serve on cabbage leaves, if desired.

Prep Time 01:30; Cook Time 00:30; Total Time 2 hours; Calories 60; Carbohydrates 8g; Cholesterol 88mg; Fat 2g; Fiber 200g; Protein 3g; Saturated Fat 8g; Serving Size 400g; Sodium 20g; Sugar 10g; Trans-Fat 5g; Unsaturated Fat 5g; Recipe Yield 5 servings

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