Artichoke And Asparagus Salad With Creamy Lemon Dr... |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A brief roast or broil of the asparagus is all the cooking needed for this wonderful salad. The dressing is ridiculously easy, but a perfect addition to add a Springy brightness to these earthy flavors. Ingredients:
1lb fresh baby spinach |
14oz canned artichokes(in brine, only, not marinated), drained, then sliced in half, if they are the small version, or quarters if medium or large. |
1 cucumber, halved lengthwise, then sliced |
about 15-20 cherry tomatoes, halved |
1/2lb asparagus, trimmed |
1 medium red onion, sliced in rings |
drizzle of olive oil |
kosher or sea salt and fresh ground black pepper |
about 1/2 cup slivered almonds(i used the new garlic flavored ones |
for creamy lemon dressing |
3/4 cup mayo |
juice from 2 medium lemons(plus a lil zest, if desired) |
1-2t honey |
1 clove garlic, minced |
1t dry mustard |
1t italian blend herbs, minced(or, use about half the amount, dried) |
kosher or sea salt and fresh ground black pepper |
Directions:
1. For Asparagus
2. Drizzle asparagus with olive oil and salt and pepper and toss well.
3. Roast in 400 oven for about 8-10 minutes until just tender. Or, alternately, saute on the stove top until just tender.
4. Remove and set aside to cool.
5. For Dressing
6. Combine all ingredients and whisk well. Let rest at least 10-15 minutes in fridge or at room temperature, or for up to an hour, in fridge.
7. To Prepare Salad
8. Toss spinach, tomatoes, cucumber, onion, asparagus and artichokes.
9. Drizzle with dressing and toss well to coat.
10. Serve immediately, or, this is also good to rest for 20-30 minutes or so prior to serving.
11. Sprinkle with slivered almonds at serving.
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