Artichoke heart & asparagus salad with strawberry dressin
1 recipe
Ingredients
| Quantity | 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 |
Directions
SALAD
DRESSING
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