Mandarin Vegetable Medley - cooking recipe

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
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

Preparation

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.