Artichoke heart & asparagus salad with strawberry dressin

Yield: 1 recipe

Measure Ingredient
6 eaches Baby artichokes
1 pounds Asparagus
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
¼ teaspoon Allspice



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 Submitted By MARK SATTERLY On 08-12-95

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