Mushroom, Asparagus, and Artichoke Salad

By: Recipe by Nava Atlas, vegkitchen.com, reprinted with permission.

This unusual salad will give your meals a new feel!

Time: Preparation 10 minutes

Serving: 4

Ingredients

• 1/2 pound small button mushrooms
• 1 pound slender asparagus spears
• 10 ounce package frozen artichoke hearts, thawed and halved
• 1 small zucchini, sliced in half moons
• 1 large, half-sour pickle, chopped
• 2 tablespoon fresh dill, minced
• 2 tablespoon fresh minced parsley
• 1/3 cup low fat yogurt
• 1 cup mayonnaise
• juice of half a lemon

Preparation

1. Wipe the mushrooms clean and trim the stem bottoms if they look dark or fibrous. If the mushrooms are larger than button size, cut them in half. Place in a skillet with just enough water to keep moist; cover and steam over moderate heat for two minutes, then drain and let cool.
2. Trim the bottoms of the asparagus, then cut the stalks into 1-inch pieces. Using the same skillet, add just enough water to keep the bottom moist, cover, and steam until the asparagus is bright green and crisp-tender. Drain and rinse with cool water.
3. Combine the mushrooms and asparagus in a serving container. Add the artichoke hearts, zucchini, pickle, and herbs. In a small bowl, mix the yogurt, mayonnaise, and lemon juice until smoothly combined. Pour over the vegetables and toss well. Add salt and pepper to taste and toss again.
4. Serve at once or refrigerate until needed.