Artichoke And Asparagus Salad With Creamy Lemon Dressing
From keni 13 years agoIngredients
- 1lb fresh baby spinach shopping list
- 14oz canned artichokes(in brine, only, not marinated), drained, then sliced in half, if they are the small version, or quarters if medium or large. shopping list
- 1 cucumber, halved lengthwise, then sliced shopping list
- about 15-20 cherry tomatoes, halved shopping list
- 1/2lb asparagus, trimmed shopping list
- 1 medium red onion, sliced in rings shopping list
- drizzle of olive oil shopping list
- kosher or sea salt and fresh ground black pepper shopping list
- about 1/2 cup slivered almonds(I used the new garlic flavored ones :) shopping list
For Creamy lemon Dressing
- 3/4 cup mayo shopping list
- juice from 2 medium lemons(plus a lil zest, if desired) shopping list
- 1-2T honey shopping list
- 1 clove garlic, minced shopping list
- 1t dry mustard shopping list
- 1T Italian blend herbs, minced(or, use about half the amount, dried) shopping list
- kosher or sea salt and fresh ground black pepper shopping list
How to make it
For Asparagus
- Drizzle asparagus with olive oil and salt and pepper and toss well.
- Roast in 400 oven for about 8-10 minutes until just tender. Or, alternately, saute on the stove top until just tender.
- Remove and set aside to cool.
For Dressing
- Combine all ingredients and whisk well. Let rest at least 10-15 minutes in fridge or at room temperature, or for up to an hour, in fridge.
To Prepare Salad
- Toss spinach, tomatoes, cucumber, onion, asparagus and artichokes.
- Drizzle with dressing and toss well to coat.
- Serve immediately, or, this is also good to rest for 20-30 minutes or so prior to serving.
- Sprinkle with slivered almonds at serving.
The Rating
Reviewed by 1 people-
Nice salad! Roasting the asparagus takes it over the top :) More in the IMI ---------> Artichoke And Asparagus Sala...more
mommyluvs2cook in Santa Fe loved it
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