1. On 6 salad plates, arrange lettuce leaves1. 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.
2. Arrange artichoke slices on lettuce leaves with asparagus spears, shredded
carrot and cabbage.
3. 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
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.
Comments on Artichoke and Asparagus Salad with Strawberry Dressing Recipe:
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This recipe is very low-sodium with 116mg per serving, low-fat with 0.67g per serving, low-saturated fat with 0.5g per serving and low-cholesterol with 1.67mg per serving
This recipe is high in Vitamin A with 30% of your daily recommended intake per serving. This recipe is high in Vitamin C with 49% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Milk, Butter, Strawberry, Asparagus, Cabbage, Natural Sweeteners, Fructose Malabsorption allergies.