Artichoke-green bean-asparagus salad with Dijon vinaigrette
frozen cut green beans
canned chicken broth
2 Tbsp, reduced-sodium
1 Tbsp, fresh, chopped
apple cider vinegar
1 Tbsp, or white wine
2 medium clove(s), minced
⅛ tsp, freshly ground
1 large, hard-cooked, finely chopped
1 Tbsp, fresh, flat-leaf, minced
- Cook the artichoke hearts, green beans, and asparagus according to package directions. Drain, then arrange the vegetables on a platter in an attractive pattern.
- 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.