Of course, a chocolate brownie is a hard act to follow. However, this is actually a knockout salad both visually and taste-wise. Use a platter as the serving piece instead of a salad bowl, a white platter if you have one is particularly dramatic. All you need to finish off is sliced baguette and grilled chicken for a big WOW from Mum.
Just as Mairlyn’s recipe offered value added with nutritional benefits, you are looking after Mum’s calcium needs with this salad. Broccoli, nappa, tofu and sesame seeds are all contributor’s to calcium and what a tasty addition!

1 lb (500 g) asparagus, tough ends removed
2 cups (500 mL) nappa cabbage, shredded into strips
2 cups (500 mL) broccoli florets ( about 1 stalk)
4 carrots peeled and cut into julienne
1 red pepper cut into strips
6 oz (175 g) extra firm tofu, cubed (optional)
1 tbsp (15 mL) sesame seeds

Oriental Dressing ( the recipe is doubled to use with the chicken)
1/3 cup (75 mL) each, vegetable oil and lemon juice
1/4 cup (50 mL) liquid honey
1 tbsp (15 mL) each, grated fresh ginger and soy sauce
2 cloves garlic, minced
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) black pepper

In large pot of boiling water cook asparagus, broccoli and carrots until tender-crisp, about two minutes. Drain. In a bowl using a whisk or food processor, combine vegetable oil, lemon juice, honey, ginger, soy sauce, garlic, salt and pepper until well blended. Refrigerate for up to two days. Just before serving toss asparagus, nappa, broccoli, carrots, red pepper and tofu together with about half the dressing. Reserve the remainder for future use. Arrange the salad on a platter and sprinkle sesame seeds over. Serves 4- 6.