Instructions:

Yield: 1 recipe

Salad
6 ea Baby artichokes
1 lb Asparagus
12 ea Lettuce leaves
1/3 cup Carrots, shredded
1/3 cup Red cabbage, shredded

Dressing
1/2 cup Soy milk
1 tbsp Lemon juice
1 cup Strawberries, sliced
2 tsp Liquid sweetener
1/4 tsp Allspice

Prepare & cook the artichokes as described in the recipe for "Artichoke Gondolas". Halve artichokes lengthwise, remove & discard the centre petals & fuzzy centres. Remove & reserve the outer leaves. Trim out the hearts & chop finely. Cover & set aside.

Bring about an inch of water to a boil in a large skillet. Snap off the tough ends of the asparagus & discard. Cook asparagus uncovered until tender. Remove from water & chill.

DRESSING: Blend together all ingredients until smooth. Transfer to a small bowl & chill.

ASSEMLY: Arrange lettuce leaves on individual salad plates. Arrange artichoke hearts, asparagus spears, carrot & cabbage on top. Spoon dressing over the plates & serve, garnished with reserved artichoke leaves.