Artichoke heart and asparagus salad with strawberries
- Main Ingredient: Artichoke Asparagus
- Course: Appetizers
- Yield:
Artichoke heart and asparagus salad with strawberries ingredients
- Salad
- 6 ea Baby artichokes
- 1 lb Asparagus
- 12 Lettuce leaves
- 1⁄3 c Carrots, shredded
- 1⁄3 c Red cabbage, shredded
- Dressing
- 1⁄2 c Soy milk
- 1 T Lemon juice
- 1 c strawberries, sliced
- 2 t Liquid sweetener
- 1⁄4 t Allspice
Cooking Artichoke heart and asparagus salad with strawberries
1. Prepare & cook the artichokes as described in the recipe for "artichoke gondolas".
2. Halve artichokes lengthwise, remove & discard the centre petals & fuzzy centres.
3. Remove & reserve the outer leaves.
4. Trim out the hearts & chop finely.
5. Cover & set aside.
6. Bring about an inch of water to a boil in a large skillet.
7. Snap off the tough ends of the asparagus & discard.
8. Cook asparagus uncovered until tender.
9. Remove from water & chill.
10. Dressingi: blend together all ingredients until smooth.
11. Transfer to a small bowl & chill.
12. Assemly: arrange lettuce leaves on individual salad plates.
13. Arrange artichoke hearts, asparagus spears, carrot & cabbage on top. Spoon dressing over the plates & serve, garnished with reserved artichoke leaves.
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