Artichoke heart and asparagus salad with strawberry dressing - KCOY Santa Maria, Santa Barbara, San Luis Obispo - News

Artichoke heart and asparagus salad with strawberry dressing

Source: CDC
http://apps.nccd.cdc.gov/dnparecipe/RecipeDetails.aspx?RecipeId=465&Search=&PageNumber=1&SortBy=TA&PerformOrSearch=-1&Fruits=&Vegetables=&MealTypes=24

Prep Time:  4 hours, 20 minutes

Salad:
6 lettuce leaves
6 artichokes (small), prepared and cooked as directed for whole artichokes
1 lb fresh asparagus spears, cooked and chilled
1/3 cup shredded carrot
Dressing:
1/2 cup buttermilk
1 cup fresh sliced strawberries
2 tsp honey
1/4 tsp allspice

Salad:

1. On six salad plates, arrange lettuce leaves.
2. Halve artichokes lengthwise; remove center petals and fuzzy centers and discard.
3. Remove outer leaves of artichokes and reserve to use as a garnish for the salad.
4. Trim out hearts and slice thinly.
5. Arrange artichoke slices on lettuce leaves with asparagus spears and shredded carrot.
6. Add a few artichoke leaves for garnish.

Dressing:

1. For dressing, in blender or food processor container, measure all dressing ingredients.
2. Cover and process until mixture is smooth.
3. Spoon dressing over salads to serve.
4. Serving suggestion: Salad can be prepared ahead; cover arranged salad plates and chill up to 4 hours before serving time.
5.  Spoon on dressing just before serving.

Number of Servings:  6