Mushroom, Asparagus, And Artichoke Salad/Tofu Mayonnaise

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* Exported from MasterCook *

 

Mushroom, Asparagus, And Artichoke Salad

 

Recipe By : Vegetarian Celebrations by Nava Atlas, page 86

Serving Size : 6 Preparation Time :0:00

Categories : Salads, Main Dish Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1/2 pound small button mushrooms

1/2 pound slender asparagus

10 ounces packaged 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

1/3 cup plain low-fat yogurt -- PLUS

1/3 cup reduced-fat or soy mayonnaise

OR 2/3 cup Tofu Mayonnaise

(see separate recipe)

1/2 lemon -- juice of

salt and freshly ground pepper -- to taste

 

6 servings

 

My sister-in-law, from whose recipe I adapted this delicious salad, serves

this dish as an appetizer. The strong flavor has a great deal of staying

power, and I find it's perfect for taking along for an outdoor meal.

 

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 2 minutes, then drain and let cool.

 

Trim the bottoms of the asparagus, then cut the stalks into 1-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.

 

Calories: 80, Carbohydrate: 9 g, Total fat: 3 g, Cholesterol: 1 g, Protein:

3 g, Sodium: 121 mg

 

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* Exported from MasterCook *

 

Tofu Mayonnaise

 

Recipe By : Vegetarian Celebrations, by Nava Atlas, page 257

Serving Size : 8 Preparation Time :0:00

Categories : Salads, Dressings Soyfoods

 

Amount Measure Ingredient -- Preparation Method

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1 cup coarsely mashed soft tofu

1/2 lemon -- Juice of

1 teaspoon prepared mustard

1/2 teaspoon salt

 

Makes about 1 cup.

 

Combine all the ingredients in the container of a food processor or

blender. Process until velvety smooth.

 

Per 1- tablespoons: Calories: 6, Carbohydrates: 0 g, Total fat: 0 g,

Cholesterol: 0 g, Protein: 1 g, Sodium: 10 mg.

 

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