Asian Crunch Salad

Developed by Linda Kees, published in Light & Tasty, Jan. 2005

1 cup broccoli florets
1 cup cauliflowerets
1 cup cherry tomatoes
½ cup fresh snow peas 2 green onions, thinly sliced
½ cup sliced water chestnuts, drained
4 ½ tsp reduced sodium soy sauce
Tbsp cider vinegar
Tbsp sesame oil
tsp sugar
tsp sesame seeds, toasted
tsp olive oil Dash pepper

In a large bowl, combine the broccoli, cauliflower, tomatoes, snow peas and green onions. Stir in water chestnuts. In a small bowl, whisk the soy sauce, vinegar, sesame oil, sugar, sesame seeds, olive oil and pepper. Pour over broccoli mixture, stir to coat. Cover and refrigerate until chilled.

Yield: 4 servings One serving (1 cup) = 82 calories, 4 
gms fat, 246 mg sodium, 10 gm carbohydrate, 3 gms fiber, 2 gms protein