Artichoke Heart And Asparagus Salad With Strawberry Dressin Recipe

• 6 x Baby artichokes
• 1 lb Asparagus
• 12 x Lettuce leaves
• 1/3 c. Carrots, shredded
• 1/3 c. Red cabbage, shredded
• 1/2 c. Soy lowfat milk
• 1 Tbsp. Lemon juice
• 1 c. Strawberries, sliced
• 2 tsp Liquid sweetener
• 1/4 tsp Allspice

1. Prepare & cook the artichokes as described in the recipe for
2. "Artichoke Gondolas".
3. Halve artichokes lengthwise, remove & throw away the centre petals & fuzzy centres.
4. Remove & reserve the outer leaves.
5. Trim out the hearts & chop finely.
6. Cover & set aside.
7. Bring about an inch of water to a boil in a large skillet.
8. Snap off the tough ends of the asparagus & throw away.
9. Cook asparagus uncovered till tender.
10. Remove from water & chill.
11. DRESSING: Blend together all ingredients till smooth.
12. Transfer to a small bowl & chill.
13. ASSEMLY: Arrange lettuce leaves on individual salad plates.
14. Arrange artichoke hearts, asparagus spears, carrot & cabbage on top.
15. Spoon dressing over the plates & serve, garnished with reserved artichoke leaves.

artichokes, carrots, red cabbage, milk, lemon juice, strawberries, liquid sweetener, allspice

Taken from cookeatshare.com/recipes/artichoke-heart-and-asparagus-salad-with-strawberry-dressin-69817 (may not work)