Asian Marinated Vegetable Salad with Citrus Vinaigrette

Updated:Apr 25,2014

SCwH-Asian Marinated Vegetable Salad w/ Citrus Vinaigrette

Asian Marinated Vegetable Salad with Citrus Vinaigrette



4 servings

About $2.10 per serving

Citrus Vinaigrette
½ cup 100% orange juice (no added sugar) or juice from 2 medium oranges
¼ cup fresh cilantro or 2 tablespoons dried cilantro
1 tablespoon lime juice fresh or from jar
1 tablespoon extra virgin olive oil
1 teaspoon honey
1 teaspoon Dijon mustard
½ teaspoon low sodium soy sauce
1 teaspoon grated fresh ginger or ½ teaspoon ground ginger
  1. Combine all ingredients in blender and process until smooth, set aside and chill. If using dried cilantro and ginger, you can whisk in a bowl.
Asian Marinated Vegetable Salad
1 cup sugar snap peas
1 cup broccoli, cut into small, bite-size pieces
3 medium carrots, cut into thin ½ inch pieces
¾ small red onion, cut into very thin strips
1 medium tomatoes, diced or 1 (14.5 oz.) can no salt-added or low sodium diced tomatoes, drained
1 medium orange, peeled and diced (can substitute canned mandarin oranges in lite syrup or own juice; drain and rinse)
2 tablespoons chopped unsalted, unoiled almond slices or walnuts
1 teaspoon sesame seeds (optional)
  1. Toss ingredients with ¾ cup vinaigrette and chill for at least 4 hours.

Per serving:
Total Fat5.5 g
Saturated Fat0.5 g
Trans Fat0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat3.5 g
Cholesterol 0 mg
Sodium90 mg
Carbohydrates21 g
Dietary Fiber4 g
Total Sugars13 g
Protein 3 g

Recipe copyright © 2014 American Heart Association. This recipe is brought to you by the American Heart Association’s Simple Cooking with Heart ® Program. For more simple, quick and affordable recipes, visit

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