Title: Artichoke and Asparagus Salad with Strawberry Dressing
Categories: None
Yield: 6 Servings

-----------------------------------SALAD-----------------------------------
Lettuce Leaves
6 sm Artichokes; Prepared And,
-Cooked
1 lb Asparagus Spears; Cooked
-And, Chilled
1/3 c Carrot; Shredded
1/3 c Red Cabbage; Shredded

----------------------------STRAWBERRY DRESSING----------------------------
1/2 c Buttermilk
1 c Fresh Strawberries; Sliced
2 ts Honey
1/4 ts 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 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: 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 MC-Recipe Digest by Sue on Apr 25, 1998