Prep Time:  4 hours, 20 minutes

Salad:
6 lettuce leaves
6 artichokes (small), prepared and cooked as directed for whole artichokes
1 lb fresh asparagus spears, cooked and chilled
1/3 cup shredded carrot
Dressing:
1/2 cup buttermilk
1 cup fresh sliced strawberries
2 tsp honey
1/4 tsp allspice

Salad:

  1. On six salad plates, arrange lettuce leaves.
  2. Halve artichokes lengthwise; remove center petals and fuzzy centers and discard.
  3. Remove outer leaves of artichokes and reserve to use as a garnish for the salad.
  4. Trim out hearts and slice thinly.
  5. Arrange artichoke slices on lettuce leaves with asparagus spears and shredded carrot.
  6. Add a few artichoke leaves for garnish.

Dressing:

  1. For dressing, in blender or food processor container, measure all dressing ingredients.
  2. Cover and process until mixture is smooth.
  3. Spoon dressing over salads to serve.
  4. Serving suggestion: Salad can be prepared ahead; cover arranged salad plates and chill up to 4 hours before serving time.
  5.  Spoon on dressing just before serving.

 


Number of Servings:  6