Recipe: Artichoke Heart and Asparagus Salad with Strawberry Dressing

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.