Young Asparagus, Mushroom and Artichoke Salad

  • Prep 30 min
  • Total 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

Steps

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  • 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.

Notes









Tips

Expert Tips

If the asparagus is not garden-fresh, peel the trimmed stalks with a sharp knife or potato peeler for the most tender texture.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1/2 Cup
Calories
50
Calories from Fat
20
% Daily Value
Total Fat
2g
3%
Saturated Fat
0g
0%
Cholesterol
0mg
0%
Sodium
80mg
3%
Total Carbohydrate
7g
2%
Dietary Fiber
2g
8%
Sugars
2g
Protein
2g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
15%
15%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1 Vegetable; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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