Mushroom, Asparagus, And Artichoke Salad

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* Exported from MasterCook *

 

Mushroom, Asparagus, And Artichoke Salad

 

Recipe By : www.vegkitchen.com 4/01

Serving Size : 6 Preparation Time :0:00

Categories : Salads, Vegetable Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 pound small button mushrooms

1/2 pound slender asparagus

10 ounces frozen artichoke hearts -- thawed

and cut in half

1 small zucchini

quartered lengthwise

and sliced

1 large half-sour dill pickle -- chopped

2 tablespoons minced fresh dill

2 tablespoons minced fresh parsley

1/2 cup commercially prepared soy mayonnaise

1/2 lemon -- Juice of

Salt and freshly ground pepper -- to taste

 

6 servings

 

A delicious salad that makes a nice first course. It's also a good cold

dish to take on a picnic.

 

Wipe the mushrooms clean and trim the stem bottoms if they look dark or

fibrous. If the mushrooms are larger than button size, cut them in

half. Place in a skillet with just enough water to keep moist; cover and

steam over moderate heat for two minutes, then drain and let cool.

 

Trim the bottoms of the asparagus, then cut the stalks into l-inch

pieces. Using the same skillet, add just enough water to keep the bottom

moist, cover, and steam until the asparagus is bright green and

crisp-tender. Drain and rinse with cool water.

 

Combine the mushrooms and asparagus in a serving container. Add the

artichoke hearts, zucchini, pickle, and herbs. In a small bowl, mix the

yogurt, mayonnaise, and lemon juice until smoothly combined. Pour over the

vegetables and toss well. Add salt and pepper to taste and toss

again. Refrigerate until needed. Pack into a tightly lidded plastic

container to transport.

 

 

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