Ingredients
- 6 x Baby artichokes
- 1 lb Asparagus
- 12 x Lettuce leaves
- 1/3 c. Carrots, shredded
- 1/3 c. Red cabbage, shredded
- 1/2 c. Soy lowfat milk
- 1 Tbsp. Lemon juice
- 1 c. Strawberries, sliced
- 2 tsp Liquid sweetener
- 1/4 tsp Allspice
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Artichoke Heart And Asparagus Salad With Strawberry Dressin
Servings: 1
Directions
- Prepare & cook the artichokes as described in the recipe for
- "Artichoke Gondolas". Halve artichokes lengthwise, remove & throw away 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 & throw away. Cook asparagus uncovered till tender. Remove from water & chill.
- DRESSING: Blend together all ingredients till 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.
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