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Recipe Name: Artichoke And Asparagus Salad With Strawberry Dressing Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 6

Lettuce leaves
6 Artichokes, Prepared And
1 Pound(s) Asparagus Spears, Cooked
and chilled
1/3 Cup(s) Carrot, shredded
1/3 Cup(s) Red Cabbage, Shredded
1/2 Cup(s) Buttermilk
1 Cup(s) Fresh Strawberries, Sliced
2 Teaspoon(s) Honey
1/4 Teaspoon(s) Allspice
20 1/2 Fat: 1 g, Calories from fat: 12% Calories from saturated
On 6 salad plates, arrange lettuce leaves Halve artichokes lengthwise;
remove and discard center petals and fuzzy centers. Remove outer
leaves of artichoke and reserve to use as garnish. 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,
measure all dressing ingredients. Cover and process until mixture is
smooth. Yield: 1 1/4 cups dressing. Serving Suggestion: Prepare,
cover and refrigerate salad plates up to 4 hours before serving time.
Chill dressing and spoon onto salad just before serving. Makes 6
salads. Nutrients Per Serving: Calories: 103; Protein: 6.6 g;
Carbohydrates: fat: 2%; Sodium: 189mg; Cholesterol: 0 mg; Dietary
fiber: 5 g. Entered in MasterCook by 4/25/98 Recipe
by: California Artichoke Advisory Board Posted to MC-Recipe Digest by
Sue <> on Apr 25, 1998

Nutrition (calculated from recipe ingredients)
Calories: 133
Calories From Fat: 22
Total Fat: 2.5g
Cholesterol: 49.6mg
Sodium: 284.1mg
Potassium: 380.9mg
Carbohydrates: 7.6g
Fiber: 1.6g
Sugar: 4.6g
Protein: 20.1g

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