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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Sesame Vegetable Salad
- 8 ounces chicken breast tenderloins, halved crosswise
- Salt and ground black pepper
- 1 tablespoon olive oil or cooking oil
- 8 ounces fresh asparagus, trimmed
- 8 ounces fresh sugar snap or snow pea pods, trimmed
- 3 cups watercress, tough stems removed
- 1 medium yellow sweet pepper, seeded and cut into thin strips
- 1/2 cup grape tomatoes
- 1 recipe Garlic Ginger Soy Dressing
- 1 - 2 teaspoons sesame seeds, toasted
1. Sprinkle chicken lightly with salt and pepper. In a large skillet cook chicken in hot oil over medium-high heat for 6 to 8 minutes or until no longer pink, turning to brown evenly. Remove chicken from skillet and cool slightly; place in an airtight container. Chill at least 1 hour or up to 2 days until ready to serve.
2. In a large saucepan cook asparagus and pea pods, covered, in a small amount of boiling salted water for 2 to 4 minutes or until crisp-tender. Drain; rinse with cold water. Drain well. Serve immediately or place in an airtight container and chill up to 2 days.
3. To serve, in a very large bowl toss together chilled chicken, asparagus, pea pods, watercress, sweet pepper, and tomatoes. Add Garlic Ginger Soy Dressing; toss well. Sprinkle with sesame seeds. Makes 6 servings.
- 1/4 cup rice vinegar
- 3 tablespoons olive oil
- 1 clove garlic, minced
- 1 teaspoon honey
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame seeds, toasted
- 1/4 teaspoon ground ginger
- 1/8 teaspoon salt
- Dash ground black pepper
1. In a screw-top jar combine rice vinegar; olive oil; garlic; honey; soy sauce; sesame seeds; ground ginger; salt; and a dash of ground black pepper. Cover and shake well. Serve immediately or store in refrigerator up to 1 week; shake before serving.
- Servings Per Recipe 6,
- cal. (kcal) 158,
- Fat, total (g) 8,
- chol. (mg) 22,
- sat. fat (g) 1,
- carb. (g) 9,
- Monosaturated fat (g) 6,
- Polyunsaturated fat (g) 1,
- fiber (g) 2,
- sugar (g) 3,
- pro. (g) 11,
- vit. A (IU) 1118,
- vit. C (mg) 74,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 4,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 24,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 159,
- Potassium (mg) 279,
- calcium (mg) 61,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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