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Artichoke Heart and Asparagus Salad with Strawberry Dressing
Source: California Artichoke Advisory Board
Makes 6 servings; 1 1/4 cups dressing
lettuce leaves
6 artichokes (small), prepared and cooked as directed for whole artichoke
1 lb fresh asparagus spears, cooked and chilled
1/3 cup carrot, shredded
1/3 cup red cabbage, shredded
Dressing:
1/2 cup buttermilk
1 cup fresh strawberries, sliced
2 tsp honey
1/4 tsp allspice
On six salad plates, arrange lettuce leaves. Halve artichokes lengthwise; remove center petals and fuzzy centers and discard. Remove outer leaves of artichokes and reserve to use as a garnish for the salad. Trim out hearts and slice thinly. Arrange artichoke slices on lettuce leaves with asparagus spears, shredded carrot and cabbage. Add a few artichoke leaves for garnish.
For dressing:
In blender or food processor container measure all dressing ingredients. Cover and process until mixture is smooth. Spoon dressing over salads to serve.
Serving suggestion: Salad can be prepared ahead; cover arranged salad plates and chill up to 4 hours before serving time. Spoon on dressing just before serving.
Source: California Artichoke Advisory Board
Makes 6 servings; 1 1/4 cups dressing
lettuce leaves
6 artichokes (small), prepared and cooked as directed for whole artichoke
1 lb fresh asparagus spears, cooked and chilled
1/3 cup carrot, shredded
1/3 cup red cabbage, shredded
Dressing:
1/2 cup buttermilk
1 cup fresh strawberries, sliced
2 tsp honey
1/4 tsp allspice
On six salad plates, arrange lettuce leaves. Halve artichokes lengthwise; remove center petals and fuzzy centers and discard. Remove outer leaves of artichokes and reserve to use as a garnish for the salad. Trim out hearts and slice thinly. Arrange artichoke slices on lettuce leaves with asparagus spears, shredded carrot and cabbage. Add a few artichoke leaves for garnish.
For dressing:
In blender or food processor container measure all dressing ingredients. Cover and process until mixture is smooth. Spoon dressing over salads to serve.
Serving suggestion: Salad can be prepared ahead; cover arranged salad plates and chill up to 4 hours before serving time. Spoon on dressing just before serving.
MsgID: 3123822
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Easter Soups, Salads, and Sides (15)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Easter Soups, Salads, and Sides (15)
Board: Daily Recipe Swap at Recipelink.com
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!