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
What a pity that delicious, fiber-rich, and nearly fat-free artichoke hearts were once considered “limited” vegetables on the WW eating plan.

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.

Notes

This elegant and savory salad makes amends, celebrating them with style. Since the vegetables 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.

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