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My Special Salad

Budget.Gourmet's picture
Ingredients
  Canned baby corn 15 Ounce, drained (1 Can)
  Canned artichoke hearts 16 Ounce, drained and quartered (1 Can)
  Asparagus/One 10 ounce package frozen asparagus, uncooked 8 Ounce, blanched (1 Bunch)
  Fennel dressing 2 Tablespoon
  Green leaf lettuce head/Red leaf lettuce head 1
  Salt To Taste
  Pepper To Taste
Directions

Toss the baby corn with the artichoke hearts and cut asparagus.
Add salt and pepper and the fennel dressing.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Vegetable
Interest: 
Gourmet

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