Asian Marinated Vegetable Salad with Citrus Vinaigrette

This Simple Cooking with Heart Asian salad is a really delicious way to eat more vegetables may become your new favorite salad!

Calories

137 Per Serving

Protein Protein

3g Per Serving

Fiber Fiber

4g Per Serving

Cost Per Serving

$2.10

Calories		137
Total Fat		5.5 g
	Saturated Fat	0.5 g
	Trans Fat	0.0 g
	Polyunsaturated Fat	1.0 g
	Monounsaturated Fat	3.5 g
Cholesterol		0.0 mg
Sodium		90 mg
Total Carbohydrate		21 g
	Dietary Fiber	4 g
	Sugars	13 g
Protein		3 g

Ingredients

Servings 4

For the Asian Marinated Vegetable Salad:

1 cup sugar snap peas
1 cup fresh broccoli (cut into bite-size pieces)
3 medium carrots (cut into bite-size pieces)
3/4 small red onion (cut into thin strips)
1 medium diced tomato OR
14.5 oz canned, no-salt-added or low-sodium, diced tomatoes, drained
1 medium orange OR
canned mandarin oranges in lite syrup or own juice, drained, rinsed
2 Tbsp chopped, unsalted, unoiled almond slices or walnuts
1 tsp sesame seeds (optional)

For the Citrus Vinaigrette:

1/2 cup sugar-free, 100% orange juice OR
juice from 2 medium oranges
1/4 cup fresh cilantro OR
2 Tbsp dried cilantro
juice from 1 lime OR
1 Tbsp lime juice
1 Tbsp extra virgin olive oil
1 tsp honey
1 tsp Dijon mustard
1/2 tsp low-sodium soy sauce
1 tsp fresh, grated ginger OR
1/2 tsp ground ginger

Directions

Tip: Click on step to mark as complete.

For the Asian Marinated Vegetable Salad:

Toss remaining ingredients with 3/4 cup vinaigrette and chill for at least 4 hours.

For the Citrus Vinaigrette:

Combine orange juice, cilantro,lime juice, olive oil, honey, mustard, soy sauce and ginger in blender and process until smooth, set aside and chill. If using dried cilantro and ginger, you can whisk in a bowl.

This Simple Cooking with Heart Asian salad is a really delicious way to eat more vegetables may become your new favorite salad!

Asian Marinated Vegetable Salad with Citrus Vinaigrette

Calories

137 Per Serving

Protein Protein

3g Per Serving

Fiber Fiber

4g Per Serving

Cost Per Serving

$2.10

Calories		137
Total Fat		5.5 g
	Saturated Fat	0.5 g
	Trans Fat	0.0 g
	Polyunsaturated Fat	1.0 g
	Monounsaturated Fat	3.5 g
Cholesterol		0.0 mg
Sodium		90 mg
Total Carbohydrate		21 g
	Dietary Fiber	4 g
	Sugars	13 g
Protein		3 g

Ingredients

Servings 4

For the Asian Marinated Vegetable Salad:

1 cup sugar snap peas
1 cup fresh broccoli (cut into bite-size pieces)
3 medium carrots (cut into bite-size pieces)
3/4 small red onion (cut into thin strips)
1 medium diced tomato OR
14.5 oz canned, no-salt-added or low-sodium, diced tomatoes, drained
1 medium orange OR
canned mandarin oranges in lite syrup or own juice, drained, rinsed
2 Tbsp chopped, unsalted, unoiled almond slices or walnuts
1 tsp sesame seeds (optional)

For the Citrus Vinaigrette:

1/2 cup sugar-free, 100% orange juice OR
juice from 2 medium oranges
1/4 cup fresh cilantro OR
2 Tbsp dried cilantro
juice from 1 lime OR
1 Tbsp lime juice
1 Tbsp extra virgin olive oil
1 tsp honey
1 tsp Dijon mustard
1/2 tsp low-sodium soy sauce
1 tsp fresh, grated ginger OR
1/2 tsp ground ginger

Directions

Tip: Click on step to mark as complete.

For the Asian Marinated Vegetable Salad:

Toss remaining ingredients with 3/4 cup vinaigrette and chill for at least 4 hours.

For the Citrus Vinaigrette:

Combine orange juice, cilantro,lime juice, olive oil, honey, mustard, soy sauce and ginger in blender and process until smooth, set aside and chill. If using dried cilantro and ginger, you can whisk in a bowl.

Sodium-Smart Recipes

This digest-sized booklet contains 28 recipes and photographs. It also contains information on how sodium affects overall health, a reference guide for sodium-free flavorings and provides American Heart Association's dietary recommendations.

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Asian Marinated Vegetable Salad with Citrus Vinaigrette

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