Heart Healthy
With a rainbow of colorful produce and a tangy Asian dressing, this salad makes it easy to get some fruit and vegetables into your day.
Print Recipe
Asian Marinated Vegetable Salad with Citrus Vinaigrette
-
Servings
4
-
Serving Size:
1 cup
Ingredients
Salad
-
3 medium carrots -
1 cup sugar snap peas -
1 cup broccoli -
3/4 small red onion -
1 medium tomato OR -
14.5 ounces tomatoes -
1 medium orange -
2 tablespoons almond slices -
1 teaspoon sesame seeds
Vinaigrette
-
1/2 cup orange juice OR -
juice from 2 medium oranges -
1/4 cup cilantro OR -
2 tablespoons cilantro -
medium juice from 1 lime -
1 tablespoon olive oil -
1 teaspoon gingerroot OR -
1/2 teaspoon ginger -
1 teaspoon honey -
1 teaspoon Dijon mustard -
1/2 teaspoon soy sauce
Directions
Tip: Click on step to mark as complete.
Salad
-
In a large glass bowl, stir together the salad ingredients.
Vinaigrette
-
In a food processor or blender, process the vinaigrette ingredients. (If using the dried cilantro and ground ginger, you can whisk together the ingredients in a bowl.) Pour the dressing over the salad, tossing to coat. Cover and refrigerate for at least 4 hours.
Keep it Healthy: Soy sauce, a condiment commonly used in Asian dishes, is very high in sodium, coming in at about 1,000 milligrams per tablespoon. Even low-sodium soy sauce has about half that amount, it's still considered a high-sodium product, so use it sparingly and avoid adding it at the table.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| 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 mg | |
| Sodium | 90 mg | |
| Total Carbohydrate | 21 g | |
| Dietary Fiber | 4 g | |
| Sugars | 13 g | |
| Protein | 3 g | |
Dietary Exchanges
1/2 fruit, 2 vegetable, 1 fat
-
Servings
4
-
Serving Size:
1 cup
Ingredients
Salad
-
3 medium carrots -
1 cup sugar snap peas -
1 cup broccoli -
3/4 small red onion -
1 medium tomato OR -
14.5 ounces tomatoes -
1 medium orange -
2 tablespoons almond slices -
1 teaspoon sesame seeds
Vinaigrette
-
1/2 cup orange juice OR -
juice from 2 medium oranges -
1/4 cup cilantro OR -
2 tablespoons cilantro -
medium juice from 1 lime -
1 tablespoon olive oil -
1 teaspoon gingerroot OR -
1/2 teaspoon ginger -
1 teaspoon honey -
1 teaspoon Dijon mustard -
1/2 teaspoon soy sauce
Directions
Tip: Click on step to mark as complete.
Salad
-
In a large glass bowl, stir together the salad ingredients.
Vinaigrette
-
In a food processor or blender, process the vinaigrette ingredients. (If using the dried cilantro and ground ginger, you can whisk together the ingredients in a bowl.) Pour the dressing over the salad, tossing to coat. Cover and refrigerate for at least 4 hours.
Keep it Healthy: Soy sauce, a condiment commonly used in Asian dishes, is very high in sodium, coming in at about 1,000 milligrams per tablespoon. Even low-sodium soy sauce has about half that amount, it's still considered a high-sodium product, so use it sparingly and avoid adding it at the table.
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