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!

  • prep time 30 min
  • total time 30 min
  • ingredients 11
  • servings 20

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1/2 Cup
    Calories
    50
    (
    Calories from Fat
    20),
    % Daily Value
    Total Fat
    2g
    2%
    (Saturated Fat
    0g,
    0%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    80mg
    80%;
    Total Carbohydrate
    7g
    7%
    (Dietary Fiber
    2g
    2%
      Sugars
    2g
    2%
    ),
    Protein
    2g
    2%
    ;
    % Daily Value*:
    Vitamin A
    6%;
    Vitamin C
    15%;
    Calcium
    0%;
    Iron
    4%;
    Exchanges:
    1 Vegetable; 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
    © 2013 ®/TM General Mills All Rights Reserved