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Artichoke and Asparagus Salad with Strawberry Dressing

Artichoke and Asparagus Salad with Strawberry Dressing is built on Lettuce Leaves, Artichokes Prepared And Cooked, Asparagus Spears Cooked And Chilled, Carrot Shredded, and Red Cabbage Shredded. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• to taste
• 6
• 1 lb
• 1/3 cup
• 1/3 cup
• 1/2 cup
• 1 cup
• 2 tsp
• 1/4 tsp

Method (preview)

1. 1

   On 6 salad plates, arrange lettuce leaves Halve artichokes lengthwise; remove and discard center petals and fuzzy centers.

2. 2

   Remove outer leaves of artichoke and reserve to use as garnish.

3. 3

   Trim out hearts and slice thinly.

4. 4

   Arrange artichoke slices on lettuce leaves with asparagus spears, shredded carrot and cabbage. Add a few artichoke leaves for garnish.

5. 5

   For Dressing: In blender or food processor, measure all dressing ingredients. Cover and process until mixture is smooth. Yield: 1 1/4 cups dressing.

6. 6

   Serving Suggestion: Prepare, cover and refrigerate salad plates up to 4 hours before serving time.

7. 7

   Chill dressing and spoon onto salad just before serving.

8. 8

   Sodium: 189mg; Cholesterol: 0 mg; Dietary fiber: 5 g.

9. 9

   Recipe by: California Artichoke Advisory Board