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Young Asparagus, Mushroom and Artichoke Salad

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Young Asparagus, Mushroom and Artichoke Salad
  • Prep Time 30 min
  • Total Time 30 min
  • Servings 20
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Enjoy this asparagus, mushroom and artichoke salad tossed in a tangy dressing – a flavorful side dish that can be made ready in 30 minutes!

Ingredients

Salad

1
lb. fresh asparagus, trimmed, cut into 2-inch pieces (about 4 cups)
12
oz. fresh mushrooms, quartered (about 4 cups)
1
pint (2 cups) cherry tomatoes, halved
2
(14-oz.) cans artichoke hearts, drained, quartered
1/2
cup finely chopped yellow onion

Dressing

1/2
cup red wine vinegar
1
tablespoon sugar
3
tablespoons oil
1/2
teaspoon salt
1/4
teaspoon pepper
2
garlic cloves, minced

Directions

  • 1 In large skillet, bring 1 cup water to a boil. Add asparagus; cover and cook over medium heat for 2 to 4 minutes or just until crisp-tender. Immediately drain; rinse with cold water. Drain well on paper towels to remove any excess liquid.
  • 2 In large bowl, combine cooked asparagus and all remaining salad ingredients.
  • 3 In small bowl, combine all dressing ingredients; beat with wire whisk until smooth. Pour over salad; toss gently to coat. Serve immediately, or cover and refrigerate until serving time.
Tips  

If the asparagus is not garden-fresh, peel the trimmed stalks with a sharp knife or potato peeler for the most tender texture.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1/2 Cup
Calories
50
(
Calories from Fat
20
)
Daily Value
Total Fat
2g
3%
(
Saturated Fat
0g
0%
)
Cholesterol
0mg
0%
Sodium
80mg
3%
Total Carbohydrate
7g
2%
(
Dietary Fiber
2g
8%
,
Sugars
2g
)
Protein
2g
Daily Value*:
Vitamin A
6%
6%
Vitamin C
15%
15%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1 Vegetable; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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