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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A nice lunch over greens. Ingredients:
1 lb fresh asparagus, trimmed and cut into bite-sized pieces |
1/2 cup chopped red onion |
1 lb medium shrimp, cooked, peeled and deveined |
2 hard-cooked eggs, chopped |
14 ounces artichoke hearts, drained and hearts coarsley chopped |
1/3 cup mayonnaise, can use low fat |
1 tablespoon lemon juice |
1/2-1 cup prepared french dressing, to desired moistness of salad |
1 tablespoon chopped fresh tarragon |
1 tablespoon chopped fresh parsley |
1/4 teaspoon pepper |
salt, to taste |
1 hard-cooked egg, sliced for garnish |
salad greens |
Directions:
1. Cook the asparagus pieces in boiling salted water just until fork- tender, but still a little crisp. Drain and rinse under cold water.
2. In a large bowl, toss together asparagus, onion, shrimp. chopped hard-cooked eggs, and coarsley chopped artichoke hearts.
3. In a small seperate bowl, stir together mayo, lemon juice, french dressing, tarragon, parsley and salt and pepper.
4. Pour dressing over salad mixture and toss well to coat evenly.
5. Place greens on a serving platter/bowl, place salad on top, and garnish with slices of hard-cooked egg.
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