Artichoke And Asparagus Salad
|Fresh asparagus spears||1⁄2 Pound, cooked crisp-tender|
|Marinated artichoke hearts||6 Ounce (1 Jar)|
|Sliced fresh mushrooms||1⁄2 Cup (8 tbs)|
|Sliced green onion||1⁄4 Cup (4 tbs)|
|Toasted sesame seed||1 Teaspoon|
|Bottled hot pepper sauce||4 Dash|
In 10 x6 x 2 inch dish arrange asparagus spears.
Drain artichoke hearts, reserving marinade, Slice any large artichoke hearts in half; add along with mushrooms and onion to dish.
Combine reserved marinade, vinegar, sugar, sesame seed, salt, and hot pepper sauce.
Pour over vegetables in dish, Cover; refrigerate several hours.
Remove vegetables from marinade with slotted spoon; arrange vegetables on lettuce lined plates.