Title: Artichoke and asparagus salad with strawberry dressing
 Categories: None
      Yield: 6 Servings
 
MMMMM---------------------------SALAD--------------------------------
           Lettuce Leaves
      6 sm Artichokes; Prepared And,
           -Cooked
      1 lb Asparagus Spears; Cooked
           -And, Chilled
    1/3 c  Carrot; Shredded
    1/3 c  Red Cabbage; Shredded

MMMMM--------------------STRAWBERRY DRESSING-------------------------
    1/2 c  Buttermilk
      1 c  Fresh Strawberries; Sliced
      2 ts Honey
    1/4 ts Allspice
 
  On 6 salad plates, arrange lettuce leaves Halve artichokes lengthwise;
  remove and discard center petals and fuzzy centers. Remove outer
  leaves of artichoke and reserve to use as garnish. Trim out hearts
  and slice thinly. Arrange artichoke slices on lettuce leaves with
  asparagus spears, shredded carrot and cabbage. Add a few artichoke
  leaves for garnish.
  
  For Dressing: In blender or food processor, measure all dressing
  ingredients. Cover and process until mixture is smooth. Yield: 1 1/4
  cups dressing.
  
  Serving Suggestion: Prepare, cover and refrigerate salad plates up to
  4 hours before serving time. Chill dressing and spoon onto salad just
  before serving. Makes 6 salads.
  
  Nutrients Per Serving: Calories: 103; Protein: 6.6 g; Carbohydrates:
  20.5 g; Fat: 1 g; Calories from fat: 12%; Calories from saturated
  fat: 2%; Sodium: 189mg; Cholesterol: 0 mg; Dietary fiber: 5 g.
  
  Entered in MasterCook by suechef@sover.net 4/25/98
  
  Recipe