This is a print preview of "Artichoke Heart And Asparagus Salad With Strawberry Dressin" recipe.

Artichoke Heart And Asparagus Salad With Strawberry Dressin Recipe
by Global Cookbook

Artichoke Heart And Asparagus Salad With Strawberry Dressin
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  Servings: 1

Ingredients

  • 6 x Baby artichokes
  • 1 lb Asparagus
  • 12 x Lettuce leaves
  • 1/3 c. Carrots, shredded
  • 1/3 c. Red cabbage, shredded
  • 1/2 c. Soy lowfat milk
  • 1 Tbsp. Lemon juice
  • 1 c. Strawberries, sliced
  • 2 tsp Liquid sweetener
  • 1/4 tsp Allspice

Directions

  1. Prepare & cook the artichokes as described in the recipe for
  2. "Artichoke Gondolas". Halve artichokes lengthwise, remove & throw away the centre petals & fuzzy centres. Remove & reserve the outer leaves. Trim out the hearts & chop finely. Cover & set aside.
  3. Bring about an inch of water to a boil in a large skillet. Snap off the tough ends of the asparagus & throw away. Cook asparagus uncovered till tender. Remove from water & chill.
  4. DRESSING: Blend together all ingredients till smooth. Transfer to a small bowl & chill.
  5. 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.