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Asparagus Shiitake Salad with Creamy Sesame Dressing: Submitted by: Dr Fuhrman | Date Added: 11 Sep 2013
Listed in: Asian

2 medium beets, peeled and sliced 1/2 inch thick
1/2 cup water
8 ounces shiitake mushrooms, sliced
1 pound asparagus, cut diagonally into 2-inch pieces
1 tablespoon Dr Fuhrman's VegiZest or other seasoning
1 teaspoon garlic powder
1 medium red bell pepper, seeded and thinly sliced
1/2 cup sliced water chestnuts
4 cups watercress
2 cups bean sporouts

Cooking Instructions

To make salad, preheat the oven to 400 degrees. Place beets and water in a baking pan. Cover and roast for 20 minutes. Continue roasting, uncovered, until tender. If needed, add more water to keep teh beets from drying out. Set aside.

Meanwhile, saute the mushrooms over high heat for about 5 minutes, using only enough water to keep them from scorching. When the mushrooms are tender and juciy, add the asoparagus and water saute until slightly tender but still crisp, about 5 minutes. Toss with the VegiZest and garlic powder. Remove from the heat and toss with the bell pepper and water chestnuts.

Place the watercress on a plate and pile the vegetable mixture on top. Drizzle the dressing over all, topping with the bean sprouts. arrange teh roasted beets around the edge.

Use Creamy Sesame Dressing this web page.

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