Artichoke-green bean-asparagus salad with Dijon vinaigrette

Total Time
24 min
14 min
10 min
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.


Frozen artichoke

10 oz

Frozen green beans

10 oz


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


2 clove(s), minced

Dijon mustard

1 Tbsp

Dry mustard

1 tsp

Table salt

¼ tsp

Black pepper

tsp, freshly ground


1 large egg(s), hard-cooked, finely chopped

Fresh parsley

1 Tbsp, fresh, flat-leaf, minced


  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.