Mushroom Asparagus and Artichoke salad
From karlyn255 15 years ago
- - to make
- Serves 6
This delicious salad that makes a nice first course. It's also a good cold dish to take on a picnic. This is a great salad dish for Summer Solstice.
Ingredients
- * 8 ounces small mushrooms (baby bella, crimini, or white) shopping list
- * 8 to 10 ounces slender asparagus shopping list
- * 10-ounce package frozen artichoke hearts, thawed and cut in half shopping list
- * 1 small zucchini, quartered lengthwise and sliced shopping list
- * 1 large half-sour dill pickle, chopped shopping list
- * 1/4 cup minced fresh dill shopping list
- * 1/ 4 cup minced fresh parsley shopping list
- * 1/3 cup regular or vegan mayonnaise shopping list
- * juice of 1/2 lemon shopping list
- * salt and freshly ground pepper to taste shopping list
How to make it
- Wipe the mushrooms clean and trim away the stems.
- If the mushrooms are larger than button size, cut them in half.
- Place in a skillet with just enough water to keep moist; cover and steam over medium heat for two minutes, then drain and let cool.
- Trim the bottoms of t he asparagus, then cut the stalks into 1-inch pieces.
- Using the same skillet, add just enough water to keep the bottom moist, cover, and steam until the asparagus is bright green and tender-crisp.
- Drain and rinse with cool water.
- Combine the mushrooms and asparagus in a serving container. Add the artichoke hearts, zucchini, pickle, and herbs.
- Add the mayonnaise and juice and stir together gently.
- Add salt and pepper to taste and toss again, then serve.
The Rating
Reviewed by 6 people-
This sounds delicious ~ 5
aussie_meat_pie
in My Kitchen loved it
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yummy and then some.
puddlewonderful
in Beverly Hills Adjacent loved it
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This reminds me of Russian salads! They often have pickles mixed with veggies and dressed with mayo and lemon juice. Definitely a must try for me!
juels
in Clayton loved it
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