Recipes
Salad
Artichoke Heart and Asparagus Salad with Strawberry Dressing
Makes 6 servings; 1 1/4 cups dressing, total of two 5 A Day servings
Ingredients
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
½ cup Buttermilk (for Dressing)
1 cup Fresh strawberries, sliced (for Dressing)
2 tsp Honey
¼ 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 salad
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.
Nutritional analysis per serving: Calories 103, Fat 1g, Calories
from Fat 11%, Cholesterol 3mg, Fiber 6g, Sodium 121mg.
Source: Produce for Better Health. An official 5 A Day recipe.
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