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Recipes - tomtree

Use the Kung Fu Chop Asian Dressing  
recipe rating stars
Cals. / serving : 44
% from fat : 40
% from carbs : 27
% from protein : 27
Remove woody base of asparagus and discard. Remove asparagus tips and reserve. Cut asparagus stems on the bias. Combine with asparagus tips. Blanch asparagus pieces in hot water - 30 seconds. Quickly chill and reserve. Clean green onions and thinly slice on a bias - white and green parts. Reserve. Clean and core red pepper. Cut pepper in half pole to pole. Slice as thin as possible. Reserve. Remove outer leaves and core from cabbage. Thinly slice. Reserve. Clean cilantro leaves from stems. Reserve. Combine all salad ingrediets in a bowl, and toss with remaining 12 oz of dressing. Top with sesame seeds for service.  
Cals. / serving : 64
% from fat : 42
% from carbs : 43
% from protein : 6
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