Instructions: On 6 salad plates, arrange lettuce leaves Halve artichokes lengthwise; remove and discard center petals and fuzzy centers. Remove outer leaves of artichoke and reserve to use as garnish. Trim out hearts and slice thinly.

Arrange artichoke slices on lettuce leaves with asparagus spears, shredded carrot and cabbage. Add a few artichoke leaves for garnish.

For Dressing: In blender or food processor, measure all dressing ingredients. Cover and process until mixture is smooth.

Yield: 1 1/4 cups
dressing.

Serving Suggestion: Prepare, cover and refrigerate salad plates up to 4 hours before serving time. Chill dressing and spoon onto salad just before serving.

Makes 6 salads.

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