Young Asparagus, Mushroom and Artichoke Salad

Enjoy this asparagus, mushroom and artichoke salad tossed in a tangy dressing – a flavorful side dish that can be made ready in 30 minutes!

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Servings 20

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ingredients 11
Prep Time 30 min
Total Time 30 min

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

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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.