|6 eaches||Baby artichokes|
|12 eaches||Lettuce leaves|
|⅓ cup||Carrots, shredded|
|⅓ cup||Red cabbage, shredded|
|½ cup||Soy milk|
|1 tablespoon||Lemon juice|
|1 cup||Strawberries, sliced|
|2 teaspoons||Liquid sweetener|
Prepare & cook the artichokes as described in the recipe for "Artichoke Gondolas". Halve artichokes lengthwise, remove & discard the centre petals & fuzzy centres. Remove & reserve the outer leaves.
Trim out the hearts & chop finely. Cover & set aside.
Bring about an inch of water to a boil in a large skillet. Snap off the tough ends of the asparagus & discard. Cook asparagus uncovered until tender. Remove from water & chill.
DRESSING: Blend together all ingredients until smooth. Transfer to a small bowl & chill.
ASSEMLY: Arrange lettuce leaves on individual salad plates. Arrange artichoke hearts, asparagus spears, carrot & cabbage on top. Spoon dressing over the plates & serve, garnished with reserved artichoke leaves.
"Vegetarian Gourmet, Special Low-Fat Issue" 1995
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