Recipe for Artichoke Heart and Asparagus Salad with Strawberry Dressin 
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Yield:
1
Ingredients:
Amount Ingredient
SALAD ----------------
6 x Baby artichokes
1 lb Asparagus
12 x Lettuce leaves
1/3 cup Carrots, shredded
1/3 cup Red cabbage, shredded
----------------- DRESSING ----------------
1/2 cup Soy milk
1 tbl Lemon juice
1 cup Strawberries, sliced
2 tsp Liquid sweetener
Instructions:
Instructions: Prepare & cook the artichokes as described in the recipe for

"Artichoke Gondolas". Halve artichokes lengthwise, remove & discard the centre petals & fuzzy centres. Remove & reserve the outer leaves. Trim out the hearts & chop finely. Cover & set aside.

Bring about an inch of water to a boil in a large skillet. Snap off the tough ends of the asparagus & discard. Cook asparagus uncovered until tender. Remove from water & chill.

DRESSING: Blend together all ingredients until smooth. Transfer to a small bowl & chill.

ASSEMLY: Arrange lettuce leaves on individual salad plates. Arrange artichoke hearts, asparagus spears, carrot & cabbage on top. Spoon dressing over the plates & serve, garnished with reserved artichoke leaves.

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