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Categories:Viewed: 15 - Published at: 2 years ago
Ingredients
- 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
- 1/2 c. Buttermilk
- 1 c. Fresh Strawberries, Sliced
- 2 tsp Honey
- 1/4 tsp Allspice
Method
- On 6 salad plates, arrange lettuce leaves Halve artichokes lengthwise; remove and throw away 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 in a few artichoke leaves for garnish.
- For Dressing: In blender or possibly food processor, measure all dressing ingredients.
- Cover and process till mix is smooth.
- Yield: 1 1/4 cupsdressing.
- Serving Suggestion: Prepare, cover and chill salad plates up to 4 hrs before serving time.
- Refrigeratedressing and spoon onto salad just before serving.
- Makes 6 salads.
