Asian Asparagus Salad with Pecans
I served this for our Thanksgiving dinner and it was a BIG hit! It tastes better if marinated for at least 24 hours.
INGRIDIENT
DIRECTION
Step: 1
Bring a medium saucepan of water to a boil, and cook the asparagus until tender but crisp. Drain, and briefly immerse in cold water.
Step: 2
In a large, resealable plastic bag, mix the rice vinegar, soy sauce, vegetable oil, sugar, salt, and pepper. Seal the asparagus in the bag. Marinate 24 hours in the refrigerator. Sprinkle the marinated asparagus with pecans and green onion to serve.
NUTRITION FACT
Per Serving: 109 calories; protein 3.7g; carbohydrates 6.1g; fat 8.9g; sodium 526mg.
Product salad is one of the easiest salads to make . It is more in body delight and water content . As fruits can make natural sugar , you must have them for eat in mornings . The sweetness in it will give you enough energy for the day and make body fit with your sweet cravings too.
Salads often get a bad rap for being unpleasant (if they’re feather like and mean) or unhealthy (if they’re not lean and mean). The core of middle ground is not being talked more , but it’s exactly where you’ll found the good vegetable fruit that may fuel weight loss.
