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Asian Broccoli, Corn & Mushroom Salad
This salad can be doubled very easily to serve as part of a buffet dinner.
  • 3 tablespoons rice vinegar
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons fresh lime juice
  • 1 tablespoon creamy peanut butter
  • 1 tablespoon dark sesame oil
  • 2 teaspoons firmly packed dark brown sugar
  • 1/4 teaspoon salt
  • 4 cups broccoli florets
  • 3/4 cup frozen corn kernels
  • 1 large carrot, cut into matchsticks
  • 1/2 pound mushrooms, thinly sliced
  • 1 red bell pepper, cut into 1/4-inch-wide strips
  • 8 ounces firm low-fat tofu, cut into 1-inch by 1/2-inch cubes

1. In large bowl, whisk together vinegar, soy sauce, lime juice, peanut butter, sesame oil, brown sugar, and salt until well combined.

2. In medium pot of boiling water, cook broccoli for 2 minutes to blanch, adding corn and carrot for the last 30 seconds. Drain, run under cold water to stop the cooking, and drain again.

3. Add broccoli, corn, and carrot to bowl with soy sauce mixture. Add mushrooms and bell pepper. Toss well to combine, add tofu, and toss gently. Refrigerate for at least 1 hour or up to 4 hours before serving.


Nutritional Information
Per serving: 206 calories, 8.6g total fat, 1.4g saturated fat, 3g monounsaturated fat, 3.7g polyunsaturated fat, 5.4g dietary fiber, 12g protein, 25g carbohydrate, 0mg cholesterol, 599mg sodium.
Good source of: beta-carotene, calcium, fiber, folate, magnesium, potassium, riboflavin, thiamin, vitamin B6, vitamin C, vitamin K.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
85