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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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