Mushroom, Asparagus, and Artichoke Salad

Serving size:


    • 1⁄2 lb
    • small button mushrooms
    • 1 lb
    • slender asparagus spears
    • 10 oz
    • pkg frozen artichoke hearts, thawed and halved
    • 1
    • small zucchini, sliced in half moons
    • 1
    • large, half-sour pickle, chopped
    • 2 T
    • fresh dill, minced
    • 2 T
    • fresh minced parsley
    • 1⁄3 c
    • low fat yogurt
    • 1 c
    • mayonnaise
    • juice of half a lemon
10 minutes
Ready in
10 minutes


This unusual salad will give your meals a new feel!

Recipe by Nava Atlas,, reprinted with permission.


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. 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. 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. Serve at once or refrigerate until needed.