To assure a tender low sodium salad, select medium thick asparagus (about 12 stalks per pound) and tender green beans with few strings. I have been able to find these products in the summertime.

4 servings; 115 mg. sodium per serving

1 pound asparagus (about 12 stalks)
1/4 pound green beans
1 Tablespoon no salt rice vinegar
1 Tablespoon sesame oil
1 teaspoon Balsamic vinegar
1 teaspoon reduced sodium Tamari sauce
1 teaspoon granulated sugar
1 teaspoon lowest sodium Dijon mustard
1/16 teaspoon salt
A small handful of no salt added pecans

Prep. Instructions

1. Combine rice vinegar with the next 6 ingredients.

2. Finally grind the pecans.

3. Break off the tough ends of the asparagus. Remove tips and strings from beans.

Cooking Instructions

1. Steam the asparagus and beans in a large steamer until just tender, about 7 minutes. Remove from steamer pan and place in ice cold water for a minute or so to stop further cooking.

2. Dry asparagus and beans well with paper towels. Place in a large bowl.

3. Stir rice vinegar mixture. Pour over the asparagus and beans; stir gently to cover vegetables well.

4. Place asparagus and beans onto a platter, leaving excess dressing in the bowl. Sprinkle 2 to 3 teaspoons of the finely ground pecans evenly over the vegetables.

5. Cover salad; refrigerate for 1/2 hour. Serve.

judy@low-salt-recipes.com - Copyright © 2023 Judy Reynolds