Mushroom, Asparagus & Artichoke Salad

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* Exported from MasterCook *

 

Mushroom, Asparagus and Artichoke Salad

 

Recipe By : Nava Atlas

Serving Size : 6 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

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8 ounces small organic cremini mushrooms

8 ounces slender organic asparagus, bottoms trimmed -- cut in 1 "

pieces

1 package frozen artichoke hearts, thawed -- cut in half

SIZE OF PACKAGE - 10 ounces

1 small organic zucchini, quartered lengthwise -- sliced

1 large half-sour dill pickle -- chopped

1 medium shallot -- finely diced

2 tablespoons minced fresh organic dill

2 tablespoons minced fresh organic parsley

1/3 cup plain organic low-fat yogurt

1/2 cup soy mayonnaise

juice of 1/2 organic lemon

salt -- to taste

freshly ground black pepper -- to taste

2 ounces organic enoki mushrooms -- optional

 

Wipe the mushrooms clean with a damp paper towel and trim the stems if they look

dark or fibrous. Slice and place in a skillet with 2 tablespoons of water;

cover and steam over medium heat for 2 minutes; drain and cool.

 

Place asparagus in same skillet, adding just enough water to keep the bottom

moist. Cover and steam until the asparagus is bright green and tender-crisp.

Drain and rinse under cool water

 

Combine mushrooms and asparagus in a serving bowl. Add other vegetables and

herbs. In a small bowl, mix yogurt, mayonnaise and lemon juice. Pour over the

vegetable mixture and toss well. Add salt and pepper to taste and toss again.

If desired, garnish with enokis.

 

*AUTHOR'S NOTES*

This crunchy salad makes a wonderful appetizer and also packs well for a picnic.

 

 

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NOTES : This recipe is brought to you via the courtesy of the Nava Atlas.

 

This recipe comes from the Great Life magazine - Issue April 2000 (p. 45)

regarding the article " Miracles with Mushrooms " (pp.42-45) by Nava Atlas, who is

the author of several vegetarian cookbooks. Visit her Web site, " In a

Vegetarian Kitchen, " at (www.vegkitchen.com).