Artichoke Heart & Asparagus Salad With Strawberry Dressinappetizers, salads, side dish, vegetables ----SALAD---- 6 each baby artichokes 1 lb asparagus 12 each lettuce leaves 1/3 cup carrots, shredded 1/3 cup red cabbage, shredded ----DRESSING---- 1/2 cup soy milk 1 tablespoon lemon juice 1 cup strawberries, sliced 2 teaspoon liquid sweetener 1/4 teaspoon allspice 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 |
