Quick Artichoke And Asparagus Salad Recipe Video
Summary
Preparation Time5 MinCooking Time4 Min
Ready In9 MinDifficulty LevelVery Easy
Health IndexHealthy++Servings6
Main IngredientArtichoke
Ingredients
1 bunch asparagus
1 14.5 oz can artichoke hearts, packed in water
1 cup cherry tomatoes, cut in half
10 green olives with pimentos, sliced
Dressing:
zest from one lemon, grated
juice of 1/2 lemon
2 Tbs olive oil
2 Tbs dijon mustard
salt
freshly ground black pepper
lettuce leave
Directions
snap asparagus spears into 1.5 inch lengths, discarding tough ends
steam asparagus over water or chicken broth for 3-5 mins until crisp
tender. Drain and place in a bowl of cold water to stop cooking.
Combine tomatoes and coarsely chopped drained artichoke hearts, drain
asparagus and add to bowl. Add sliced olives.
Combine all dressing ingredients and shake or stir. Plate up by placing a
few lettuce leaves on each plate and then dividing salad atop them. Drizzle
with dressing and add some freshly ground black pepper if desired.
steam asparagus over water or chicken broth for 3-5 mins until crisp
tender. Drain and place in a bowl of cold water to stop cooking.
Combine tomatoes and coarsely chopped drained artichoke hearts, drain
asparagus and add to bowl. Add sliced olives.
Combine all dressing ingredients and shake or stir. Plate up by placing a
few lettuce leaves on each plate and then dividing salad atop them. Drizzle
with dressing and add some freshly ground black pepper if desired.
Comments
Comments: 2 |
Add a Comment
shantihhh says :
Artichokes frozen, fresh, or in a jar are much nicer than canned as they don't have that metallic taste. But I do live in artichoke country-just about 70 miles from Castroville-artichoke capital of the world.
Trader Joe's carries them here. Hearts of Palm are another great salad ingredients-in a jar.
Posted on: 2 October 2007 - 7:24pm
Lovetocookalot says :
i agree completely - but i just had canned on hand. Frozen artichoke hearts are even better
than jarred, and of course from fresh would be best (though labor intensive for this
dish!)
Posted on: 3 October 2007 - 3:08pm
