Asian marinated vegetable salad with citrus vinaigrette [Recipe]



Related Articles

When temperatures hit three digits and the humidity skyrockets, the last thing you want to do is spend any more time in a hot kitchen than you absolutely have to. The American Heart Association shared this recipe for a refreshing and satisfying salad that is perfect for lunch, dinner or both, especially during these dog days of summer. Keep trim and stay cool as cucumber? Yes, please.


Serves 4




For the salad

  • 1 cup sugar snap peas
  • 1 cup fresh broccoli, cut into bite-size pieces
  • 3 medium carrots, cut into bite-size pieces
  • ¾ small red onion, cut into thin strips
  • 1 medium diced tomato or 14.5 ounces canned, no-salt-added or low-sodium, diced tomatoes, drained
  • 1 medium orange or canned mandarin oranges in light syrup or own juice, drained, rinsed
  • 2 tablespoon chopped, unsalted, un-oiled almond slices or walnuts
  • 1 teaspoon sesame seeds (optional)


For the citrus vinaigrette

  • ½ cup sugar-free, 100% orange juice or juice from 2 medium oranges
  • ¼ cup fresh cilantro or 2 tablespoons dried cilantro
  • Juice from 1 lime or 1 teaspoon lime juice
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • ½ teaspoon low-sodium soy sauce
  • 1 teaspoon fresh, grated ginger or 1/2 teaspoon ground ginger




  1. Combine orange juice, cilantro, lime juice, olive oil, honey, mustard, soy sauce and ginger in blender and process until smooth, set aside and chill. If using dried cilantro and ginger, you can whisk in a bowl.
  2. Add remaining ingredients to ¾ cup vinaigrette and chill for at least 4 hours.


Nutrition highlights per serving


Calories: 137

Fat: 5.5g

Saturated fat: 0.5g

Sodium: 90 mg