Artichoke And Asparagus Salad With Creamy Lemon Dressing Recipe


  • 1lb fresh baby spinach
  • 14oz canned artichokes(in brine, only, not marinated), drained, then sliced in half, if they are the small version, or quarters if medium or large.
  • 1 cucumber, halved lengthwise, then sliced
  • about 15-20 cherry tomatoes, halved
  • 1/2lb asparagus, trimmed
  • 1 medium red onion, sliced in rings
  • drizzle of olive oil
  • kosher or sea salt and fresh ground black pepper
  • about 1/2 cup slivered almonds(I used the new garlic flavored ones :)
  • For Creamy lemon Dressing
  • 3/4 cup mayo
  • juice from 2 medium lemons(plus a lil zest, if desired)
  • 1-2T honey
  • 1 clove garlic, minced
  • 1t dry mustard
  • 1T Italian blend herbs, minced(or, use about half the amount, dried)
  • kosher or sea salt and fresh ground black pepper


A Brief Roast Or Broil Of The Asparagus Is All The Cooking Needed For This Wonderful Salad. The Dressing Is Ridiculously Easy, But A Perfect Addition To Add A Springy Brightness To These Earthy Flavors.

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