Artichoke-green bean-asparagus salad with Dijon vinaigrette

2
2
2
SmartPoints® value per serving
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 artichokes

10 oz

frozen cut green beans

10 oz

uncooked asparagus

2 cup(s)

canned 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 clove(s)

2 medium clove(s), minced

Dijon mustard

1 Tbsp

dry mustard

1 tsp

table salt

¼ tsp

black pepper

tsp, freshly ground

egg(s)

1 large, 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.

A happier, healthier you starts here