Artichoke Asparagus Salad
|Sesame seeds||1 Teaspoon|
|Asparagus spears||1⁄2 Pound|
|Marinated artichoke hearts||6 Ounce (1 Jar)|
|Mushrooms||1⁄2 Cup (8 tbs), sliced|
|Green onions||1⁄4 Cup (4 tbs), sliced|
|Head of lettuce||1 , shredded|
Place sesame seeds on a baking sheet and bake at 300° until golden. Watch carefully to avoid burning.
Steam asparagus for 10 minutes, or until crisp-tender. Place cooked spears in a 10" x 6" x 2" baking dish.
Drain artichoke hearts and reserve marinade. Slice any large artichokes in half.
Add artichokes, mushrooms, and green onions to asparagus.
Combine reserved marinade, vinegar, sugar, sesame seeds, salt, and several dashes of Tabasco. Pour marinade over vegetables. Cover and refrigerate for several hours.
Arrange shredded lettuce on serving platter. Remove vegetables from marinade with slotted spoon and place on top of shredded lettuce. Garnish with edible flowers.
Serving size: Complete recipe
Calories 300 Calories from Fat 140
% Daily Value*
Total Fat 16 g24.3%
Saturated Fat 0.5 g2.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1536.8 mg64%
Total Carbohydrates 29 g9.5%
Dietary Fiber 14.9 g59.5%
Sugars 11.7 g
Protein 9 g17%
Vitamin A 534.2% Vitamin C 136.8%
Calcium 22.2% Iron 35.4%
*Based on a 2000 Calorie diet