Young Asparagus, Mushroom and Artichoke Salad

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

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

Directions

  1. 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. 2 In large bowl, combine cooked asparagus and all remaining salad ingredients.
  3. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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