Preparation Time: 4 hours, 20 minutes
Number of Servings: 6
Cups of Fruits and Vegetables Per Person: 1.00
| Ingredients:
Salad
6 lettuce leaves
6 artichokes (small), prepared and cooked as directed for whole artichokes
1 lb fresh asparagus spears, cooked and chilled
1/3 cup shredded carrot
Dressing
1/2 cup buttermilk
1 cup fresh sliced strawberries
2 tsp honey
1/4 tsp allspice |
 |
| Directions:
Salad
On six salad plates, arrange lettuce leaves. Halve artichokes lengthwise; remove center petals and fuzzy centers and discard. Remove outer leaves of artichokes and reserve to use as a garnish for the salad. Trim out hearts and slice thinly. Arrange artichoke slices on lettuce leaves with asparagus spears and shredded carrot. Add a few artichoke leaves for garnish.
Dressing
For dressing, in blender or food processor container, measure all dressing ingredients. Cover and process until mixture is smooth. Spoon dressing over salads to serve. Serving suggestion: Salad can be prepared ahead; cover arranged salad plates and chill up to 4 hours before serving time. Spoon on dressing just before serving. |
| Diabetic Exchange**:
Fruit: 0
Vegetables: 6
Meat: 0
Milk: 0
Fat: 0
Carbs: 0
Other: 0
** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included. |
Source: CDC/Produce for Better Health
|
Popularity: 1% [?]
Related Posts:
- Black Bean Chicken Salad With Lime Vinaigrette Dressing
- Chutney – Pineapple Slaw
- Citrus Salad with Avocado
- Exotic Fruit Salad
- Artichoke Gondolas
Tags:
allspice,
american,
artichoke,
artichoke heart,
asparagus,
butter,
buttermilk,
calorie,
carrot,
diabetic,
fat,
fruit,
heart,
honey,
lettuce,
meat,
milk,
pea,
pear,
recipe articles,
salad,
strawberries,
vegetable
