Mushroom Asparagus And Artichoke Salad Recipe

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Mushroom Asparagus And Artichoke Salad
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  1. Wipe the mushrooms clean and trim away the stems.
  2. If the mushrooms are larger than button size, cut them in half.
  3. Place in a skillet with just enough water to keep moist; cover and steam over medium heat for two minutes, then drain and let cool.
  4. Trim the bottoms of t he asparagus, then cut the stalks into 1-inch pieces.
  5. Using the same skillet, add just enough water to keep the bottom moist, cover, and steam until the asparagus is bright green and tender-crisp.
  6. Drain and rinse with cool water.
  7. Combine the mushrooms and asparagus in a serving container. Add the artichoke hearts, zucchini, pickle, and herbs.
  8. Add the mayonnaise and juice and stir together gently.
  9. Add salt and pepper to taste and toss again, then serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 78.71 Kcal (330 kJ)
Calories from fat 34.28 Kcal
% Daily Value*
Total Fat 3.81g 6%
Sodium 59.22mg 2%
Potassium 298.77mg 6%
Total Carbs 7.54g 3%
Sugars 1.62g 6%
Dietary Fiber 3.57g 14%
Protein 4.15g 8%
Vitamin C 11.6mg 19%
Iron 0.6mg 3%
Calcium 120.2mg 12%
Amount Per 100 g
Calories 57.45 Kcal (241 kJ)
Calories from fat 25.02 Kcal
% Daily Value*
Total Fat 2.78g 6%
Sodium 43.22mg 2%
Potassium 218.07mg 6%
Total Carbs 5.51g 3%
Sugars 1.18g 6%
Dietary Fiber 2.6g 14%
Protein 3.03g 8%
Vitamin C 8.4mg 19%
Iron 0.4mg 3%
Calcium 87.8mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.2
  • 2

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • cholesterol free,
  • good source of fiber

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