Artichoke-green bean-asparagus salad with Dijon vinaigrette
2
Points®
Total time: 24 min • Prep: 14 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Artichoke hearts are delicious, fiber-rich, and nearly fat-free. This elegant and savory salad is a nice tribute to them, celebrating them with style. Since the vegetables, which also include green beans and asparagus, are prepared, dressed, and marinated for hours, it’s a good do-ahead dish for company. If you have the time, substitute fresh, trimmed green beans for the frozen ones; you’ll need about 2 cups. Steam them until tender-crisp before using. You can also use canned quartered artichoke hearts instead of frozen; a 14-ounce can will work nicely. And feel free to garnish with whatever fresh herbs you have on hand.
Ingredients
Frozen artichoke
10 oz
Frozen green beans
10 oz
Asparagus
2 cup(s)
Chicken broth
2 Tbsp, reduced-sodium
Olive oil
4 tsp
Fresh thyme
1 Tbsp, fresh, chopped
Apple cider vinegar
1 Tbsp, or white wine
Garlic
2 clove(s), minced
Dijon mustard
1 Tbsp
Dry mustard
1 tsp
Table salt
¼ tsp
Black pepper
⅛ tsp, freshly ground
Egg
1 large egg(s), hard-cooked, finely chopped
Fresh parsley
1 Tbsp, fresh, flat-leaf, minced
Instructions
1
Cook the artichoke hearts, green beans, and asparagus according to package directions. Drain, then arrange the vegetables on a platter in an attractive pattern.
2
Puree the broth, oil, thyme, vinegar, garlic, Dijon mustard, dry mustard, salt, and pepper in a blender or food processor. Drizzle the dressing evenly over the vegetables; sprinkle with the egg and parsley. Cover tightly with plastic wrap; refrigerate up to 8 hours or overnight. Let stand at room temperature 30 minutes before serving. Yields 1 cup per serving.
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