For the Citrus Vinaigrette:

– 1/2 cup sugar-free, 100% orange juice OR juice from 2 medium oranges
– 1/4 cup fresh cilantro OR 2 Tbsp dried cilantro
– Juice from 1 lime OR 1 Tbsp lime juice
– 1 Tbsp extra virgin olive oil
– 1 tsp honey
– 1 tsp Dijon mustard
– 1/2 tsp low-sodium soy sauce
– 1 tsp fresh, grated ginger OR 1/2 tsp ground ginger


For the Asian Marinated Vegetable Salad:
– 1 cup sugar snap peas
– 1 cup fresh broccoli (cut into bite-size pieces)
– 3 medium carrots (cut into bite-size pieces)
– 3/4 small red onion (cut into thin strips)
– 1 medium diced tomato OR 14.5 oz canned, no-salt-added or low-sodium, diced tomatoes, drained
– 1 medium orange OR canned mandarin oranges in lite syrup or own juice, drained, rinsed
– 2 Tbsp chopped, unsalted, unoiled almond slices or walnuts
– 1 tsp sesame seeds (optional)


For the Citrus Vinaigrette:
Combine orange juice, cilantro,lime juice, olive oil, honey, mustard, soy sauce and ginger in blender and process until smooth, set aside and chill. If using dried cilantro and ginger, you can whisk in a bowl.

For the Asian Marinated Vegetable Salad:
Toss remaining ingredients with 3/4 cup vinaigrette and chill for at least 4 hours.

Recipe copyright © 2016 American Heart Association. This recipe is brought to you by the American Heart Association’s Simple Cooking with Heart ® Program. For more simple, quick and affordable recipes, visit
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