Asparagus Shiitake Salad with Creamy Sesame Dressing
 

Serves: 4

Preparation Time: 30 minutes

Ingredients

  • For the Creamy Sesame Dressing:
  • 2/3 cup plus 2 tablespoons (divided) - unhulled sesame seeds
  • 1 cup - unsweetened soy, hemp or almond milk
  • 2 tablespoons - rice vinegar
  • 1 tablespoon - raw cashew butter OR 2 tablespoons raw cashews
  • 1 teaspoon - toasted sesame oil
  • 5 - dates, pitted
  • 1 - clove garlic, chopped

 

  • For the Salad:
  • 2 - medium beets, peeled and sliced 1/2 inch thick
  • 1/2 cup - water
  • 8 ounces - shiitake mushrooms, sliced
  • 1 pound - fresh asparagus, cut diagonally into 2 inch slices
  • 1 tablespoon - no-salt soup base seasoning
  • 1 teaspoon - garlic powder
  • 1 - medium red bell pepper, seeded and thinly sliced
  • 1/2 cup - sliced water chestnuts
  • 4 cups - watercress
  • 2 cups - bean sprouts

Preparation

  • Lightly toast 2 tablespoons of the sesame seeds in a pan over medium heat for 3 minutes, shaking the pan frequently. Set aside.
  • In a food processor or high powered blender, blend remaining 2/3 cup sesame seeds along with the other dressing ingredients, until smooth and creamy.
  • Stir in toasted sesame seeds.

 

  • To make the salad, preheat the oven to 400 degrees.
  • Place beets and water in a baking pan.
  • Cover and roast for 20 minutes.
  • Uncover and continue roasting until tender.
  • If needed, add more water to keep beets from drying out. Set aside.
  • Meanwhile, water saute' mushrooms over high heat for about 5 minutes, using only enough water to keep from scorching.
  • When mushrooms are tender and juicy, add the asparagus and water saute' until slightly tender but still crisp, about 5 minutes.
  • Toss with no-salt soup base seasoning and garlic powder.
  • Remove from heat and toss with bell pepper and water chestnuts.
  • Place watercress on a plate and pile the vegetable mixture on top.
  • Drizzle dressing over all, topping with the bean sprouts.
  • Arrange roasted beets around the sides.

You have no rights to post comments