Asparagus Shiitake Salad With Creamy Sesame Dressing Recipe

Name: Asparagus Shiitake Salad With Creamy Sesame Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Creamy Sesame Dressing:; 2/3 cup plus 2 tablespoons, divided unhulled sesame seeds; 1 cup unsweetened soy, hemp or almond milk; 2 tablespoons Dr. Fuhrman's Riesling Raisin Vinegar or rice vinegar; 1 tablespoon raw cashew butter or 2 tablespoons raw cashews; 1 teaspoon toasted sesame oil; 5 dates, pitted; 1 clove garlic, chopped; For the salad; 2 medium beets, peeled and sliced 1/2 inch thick; 1/2 cup water; 8 ounces shiitake mushrooms, sliced; 1 pound fresh asparagus, cut diagonally into 2 inch slices; 1 tablespoon Dr. Fuhrman's VegiZest or other no salt soup base 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 sprouts

Servings: persons

For the Creamy Sesame Dressing:
2/3 cup plus 2 tablespoons, divided unhulled sesame seeds
1 cup unsweetened soy, hemp or almond milk
2 tablespoons Dr. Fuhrman's Riesling Raisin Vinegar or rice vinegar
1 tablespoon raw cashew butter or 2 tablespoons raw cashews
1 teaspoon toasted sesame oil
5 dates, pitted
1 clove garlic, chopped
For the salad
2 medium beets, peeled and sliced 1/2 inch thick
1/2 cup water
8 ounces shiitake mushrooms, sliced
1 pound fresh asparagus, cut diagonally into 2 inch slices
1 tablespoon Dr. Fuhrman's VegiZest or other no salt soup base 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 sprouts

1
Lightly toast 2 tablespoons of the sesame seeds in a pan over medium heat for 3 minutes, shaking the pan frequently. Set aside.
2
In a food processor or high powered blender, blend remaining 2/3 cup sesame seeds along with the other dressing ingredients, until smooth and creamy. Stir in toasted sesame seeds.
3
To make the salad, preheat the oven to 400 degrees. Place beets and water in a baking pan. Cover and roast for 20 minutes. Uncover and continue roasting until tender. If needed, add more water to keep beets from drying out. Set aside.
4
Meanwhile, water saute' mushrooms over high heat for about 5 minutes, using only enough water to keep from scorching. When mushrooms are tender and juicy, add the asparagus and water saute' until slightly tender but still crisp, about 5 minutes. Toss with VegiZest and garlic powder. Remove from heat and toss with bell pepper and water chestnuts.
5
Place watercress on a plate and pile the vegetable mixture on top.
6
Drizzle dressing over all, topping with the bean sprouts. Arrange roasted beets around the sides.

658

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: For the Creamy Sesame Dressing:, 2/3 cup plus 2 tablespoons, divided unhulled sesame seeds, 1 cup unsweetened soy, hemp or almond milk, 2 tablespoons Dr. Fuhrman's Riesling Raisin Vinegar or rice vinegar, and more.

Yes, Asparagus Shiitake Salad With Creamy Sesame Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Asparagus Shiitake Salad With Creamy Sesame Dressing

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