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Asparagus Salad with Vinaigrette Chinoise

Asparagus Salad with Vinaigrette Chinoise is built on Rice Wine Vinegar, Soy Sauce, and Corn Oil. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1/4 cup
• 2 tbsp
• 3 tbsp

Method (preview)

1. 1

   Whisk together the rice wine vinegar, soy sauce, sugar, red pepper, corn oil, sesame seed oil and salt, to taste.

2. 2

   Toss with the asparagus.

3. 3

   Cool, cover and refrigerate for several hours or overnight, if desired.

4. 4

   Melt the butter in a small saute pan and stir-fry the sunflower seeds until golden brown. Remove and reserve.

5. 5

   When ready to serve, toss the asparagus and vinaigrette again, arrange on red lettuce leaves on individual salad plates and top with toasted sunflower seeds and sliced green onions.