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Add a photoServings: 6
Ingredients
- Lettuce Leaves
- 6 sm Artichokes, Prepared And, Cooked
- 1 lb Asparagus Spears, Cooked And, Chilled
- 1/3 c. Carrot, Shredded
- 1/3 c. Red Cabbage, Shredded
- 1/2 c. Buttermilk
- 1 c. Fresh Strawberries, Sliced
- 2 tsp Honey
- 1/4 tsp Allspice
Directions
- On 6 salad plates, arrange lettuce leaves Halve artichokes lengthwise; remove and throw away center petals and fuzzy centers. Remove outer leaves of artichoke and reserve to use as garnish. Trim out hearts and slice thinly.
- Arrange artichoke slices on lettuce leaves with asparagus spears, shredded carrot and cabbage. Add in a few artichoke leaves for garnish.
- For Dressing: In blender or possibly food processor, measure all dressing ingredients. Cover and process till mix is smooth.
- Yield: 1 1/4 cupsdressing.
- Serving Suggestion: Prepare, cover and chill salad plates up to 4 hrs before serving time. Refrigeratedressing and spoon onto salad just before serving.
- Makes 6 salads.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 145g | |
| Recipe makes 6 servings | |
| Calories 60 | |
| Calories from Fat 4 | 7% |
| Total Fat 0.49g | 1% |
| Saturated Fat 0.18g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 57mg | 2% |
| Potassium 315mg | 9% |
| Total Carbs 12.94g | 3% |
| Dietary Fiber 5.7g | 19% |
| Sugars 5.73g | 4% |
| Protein 3.23g | 5% |
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