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Artichoke heart & asparagus salad with strawberries
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| Artist: |
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| Categories: |
Appetizers, Artichoke, Asparagus, Salads, Side-dishes, Vegetables |
| Yield: |
1 |
| Rating: |
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Ingredients:
| | SALAD | | | 6 ea Baby artichokes | | 1
| lbs | Asparagus | | 12
| each | Lettuce leaves | | 1/3
| cup | Carrots, shredded | | 1/3
| cup | Red cabbage, shredded | | | DRESSING | | 1/2
| cup | Soy milk | | 1
| tbsp | Lemon juice | | 1
| cup | Strawberries, sliced | | 2
| tsp | Liquid sweetener | | 1/4
| tsp | Allspice |
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Procedures:
| 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 | Dressing: 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. | | 14 | Spoon dressing over the plates & serve, garnished with reserved artichoke leaves. | | 15 | "vegetarian gourmet, special low-fat issue" 199 |
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