Recipe - Artichoke And Asparagus Salad With Strawberry Dressing

SALAD
Lettuce Leaves
6 small Artichokes; Prepared And,
Cooked
1 pound Asparagus Spears; Cooked
And, Chilled
1/3 cup Carrot; Shredded
1/3 cup Red Cabbage; Shredded

STRAWBERRY DRESSING
One half cup Buttermilk
1 cup Fresh Strawberries; Sliced
2 teaspoon Honey
One fourth teaspoon Allspice

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 One fourth 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: 20.5
g; Fat: 1 g; Calories from fat: 12%; Calories from saturated fat: 2%;
Sodium: 189mg; Cholesterol: 0 mg; Dietary fiber: 5 g.

Entered in MasterCook by suechef@sover.net 4/25/98

Recipe by: California Artichoke Advisory Board

Posted to MCRecipe Digest by Sue suechef@sover.net on Apr 25, 1998