Friday, April 8, 2016

A Healthy Friday Dish

Asparagus and Radish Salad  
Cook's notes: This is such a simple yet low calorie side dish. Not only could you eat it as a side, you can eat it as a mid morning or afternoon snack in order to get your veggie intake for the day. Nice dish to make ahead of time and allow the flavors to blend together.
recipe adapted from
  • 1 bunch asparagus, (about 1 pound), trimmed
  • 2 TB. white vinegar
  • 1 TB. reduced-sodium soy sauce
  • 2 tsp. canola oil
  • 1 tsp. toasted sesame oil
  • 1/2 tsp. grated fresh ginger
  • 2-3 dashes Asian red chile sauce, such as sriracha (optional)
  • 1 bunch radishes, trimmed and cut into wedges
  • 2 tablespoons finely chopped scallion
  • optional 1 cup cherry tomatoes, halved  
  • optional 1/2 cup toasted walnuts or almonds

  • Fill a medium bowl with ice water and place by the stove. Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket.
  • Thinly slice asparagus stalks on the diagonal, leaving the tips whole. Place in the steamer basket and steam until tender-crisp, about 1 minute. Transfer the asparagus to the ice water. Drain. Add sliced radishes and tomatoes if using. 
  • Combine vinegar, soy sauce, canola oil, sesame oil, ginger and chile sauce (if using) in a blender and mix well. In a large bowl add the asparagus, radishes and scallion; toss to combine with the vinaigrette. Serve warm or room temperature.

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