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Asparachoke Salad Recipe

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This recipe for Asparachoke Salad, by , is from The 2007 Flemming Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Thomas & Mary Flemming
Added: Friday, June 22, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 can artichoke hearts, drained and cut in half
1 can asparagus pieces drained
3 C. mixed salad greens



FRENCH DRESSING PIQUANTE
(may be prepared ahead of time)
1 tsp. dry mustard
1 tsp. paprika
1 tsp. sugar
2 tsps. seasoned salt
1/4 tsp. freshly ground pepper
1/2 C. wine vinegar (I use red wine)
1 clove garlic, crushed
1 tsp. Worcestershire sauce
2 tbsp. soy sauce
3/4 cup oil (preferably half olive and half salad)

Directions:
Directions:
For Salad:
Prepare the above salad ingredients and keep refrigerated in separate containers. Just before serving, place in a large salad bowl and toss gently with French Dressing Piquante.

French Dressing Piquante:
Mix dry ingredients in small bowl. Put in electric blender (or jar with tight lid) with all other ingredients except the oil. Blend well, then add oil in several portions, blending after each addition. Chill before using. Dressing is better if made a day or two before using. Yield about 1 1/2 cups.

Number Of Servings:
Number Of Servings:
8 servings
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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