Mushroom Asparagus And Artichoke Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This delicious salad that makes a nice first course. It's also a good cold dish to take on a picnic. This is a great salad dish for Summer Solstice. Ingredients:
* 8 ounces small mushrooms (baby bella, crimini, or white) |
* 8 to 10 ounces slender asparagus |
* 10-ounce package frozen artichoke hearts, thawed and cut in half |
* 1 small zucchini, quartered lengthwise and sliced |
* 1 large half-sour dill pickle, chopped |
* 1/4 cup minced fresh dill |
* 1/ 4 cup minced fresh parsley |
* 1/3 cup regular or vegan mayonnaise |
* juice of 1/2 lemon |
* salt and freshly ground pepper to taste |
Directions:
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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