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Artichoke And Asparagus Salad

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Ingredients
  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)
  Vinegar 1 Tablespoon
  Sugar 1 Teaspoon
  Toasted sesame seed 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Bottled hot pepper sauce 4 Dash
  Lettuce leaves 6
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Vegetable

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