SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Sesame Vegetable Salad

Makes: 6 servings
Prep 50 mins Chill 1 hr
Sesame Vegetable Salad
Ingredients
  • 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
Directions

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.

Garlic Ginger Soy Dressing
Ingredients
  • 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
Directions

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.

Nutrition Facts (Sesame Vegetable Salad)
  • 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 (g) 24,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 159,
  • Potassium (mg) 279,
  • calcium (mg) 61,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe