Artichoke Heart & Asparagus Salad With Strawb Recipe
Yield: 1 RecipeRecipe by luhu.jp
Ingredients:
SALAD
6 each: 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,
Directions:
Prepare & cook the artichokes as described in the recipe for
"Artichoke Gondolas". Halve artichokes lengthwise, remove & discard
the centre petals & fuzzy centres. Remove & reserve the outer leaves.
Trim out the hearts & chop finely. Cover & set aside.
Bring about an inch of water to a boil in a large skillet. Snap off
the tough ends of the asparagus & discard. Cook asparagus uncovered
until tender. Remove from water & chill.
DRESSING: Blend together all ingredients until smooth. Transfer to a
small bowl & chill.
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.
"Vegetarian Gourmet, Special Low-Fat Issue" 1995
Source from luhu.jp
"Artichoke Gondolas". Halve artichokes lengthwise, remove & discard
the centre petals & fuzzy centres. Remove & reserve the outer leaves.
Trim out the hearts & chop finely. Cover & set aside.
Bring about an inch of water to a boil in a large skillet. Snap off
the tough ends of the asparagus & discard. Cook asparagus uncovered
until tender. Remove from water & chill.
DRESSING: Blend together all ingredients until smooth. Transfer to a
small bowl & chill.
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.
"Vegetarian Gourmet, Special Low-Fat Issue" 1995
Source from luhu.jp