Best Mandarin Vegetable Medley Recipes

MANDARIN VEGETABLE MEDLEY

Mandarin Vegetable Medley image

This crisp refreshing salad sent in by Sandy D'Agostino of Murphy's, California is loaded with good-for-you ingredients and coated with a light honey-lemon dressing. "I serve it with grilled turkey or chicken," Sandy says.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 19

Ingredients

1 pound fresh asparagus, trimmed and cut into 2-inch pieces
1 can (14-1/2 ounces) reduced-sodium chicken broth
2 cups fresh snow peas
1 can (15 ounces) whole baby corn, rinsed and drained
1 can (11 ounces) mandarin oranges, drained
1 can (8 ounces) sliced water chestnuts, drained
2 celery ribs, thinly sliced
1/2 cup finely chopped red onion
1 green onion, thinly sliced
DRESSING:
5 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons reduced-sodium soy sauce
1 tablespoon honey
1 teaspoon Dijon mustard
2 garlic cloves, minced
1 teaspoon pepper
1/2 teaspoon salt
2 teaspoons sesame seeds, toasted

Steps:

In a large skillet, bring asparagus and broth to a boil. Reduce heat; cover and simmer for 3 minutes or until crisp-tender. Drain; immediately place asparagus in ice water. Drain and pat dry. , In a large bowl, combine the peas, corn, oranges, water chestnuts, celery, onions and asparagus. In a small bowl, whisk the lemon juice, oil, soy sauce, honey, mustard, garlic, pepper and salt. Pour over vegetables. Cover and refrigerate for at least 1 hour. Sprinkle with sesame seeds.

Nutrition Facts : Calories 106 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 432mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

MANDARIN VEGETABLE MEDLEY

Mandarin Vegetable Medley image

Make and share this Mandarin Vegetable Medley recipe from Food.com.

Provided by Moe Larry Cheese

Categories Corn

Time 20m

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients

1 lb fresh asparagus, trimmed & cut into 2-inch pieces
1 (14 1/2 ounce) can reduced-sodium chicken broth
2 cups fresh snow peas
1 (15 ounce) can whole baby corn, rinsed & drained
1 (11 ounce) can mandarin oranges, drained
1 (8 ounce) can sliced water chestnuts, drained
2 celery ribs, thinly sliced
1/2 cup red onion, finely chopped
1 green onion, thinly sliced
5 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons reduced sodium soy sauce
1 tablespoon honey
1 teaspoon Dijon mustard
2 garlic cloves, minced
1 teaspoon pepper
1/2 teaspoon salt
2 teaspoons sesame seeds, toasted

Steps:

In a large skillet, bring asparagus and broth to a boil.
Reduce heat; cover and simmer for 3 minutes or until crisp-tender.
Drain; immediately place the asparagus in ice water. Drain and pat dry.
In a large bowl, combine the peas, corn, oranges, water chestnuts, celery, onions and asparagus.
In a small bowl, whisk the lemon juice, oil, soy sauce, honey, mustard, garlic, pepper and salt.
Pour over vegetables.
Cover and refrigerate for at least 1 hour. Sprinkle with sesame seeds before serving.

Nutrition Facts : Calories 173.7, Fat 5, SaturatedFat 0.8, Sodium 340.8, Carbohydrate 31.5, Fiber 5.1, Sugar 11.4, Protein 5.8

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