Asparagus, Artichoke and Almond Salad

Asparagus_Artchoke_Almond Salad-Web.jpg

This simple salad uses the best of spring produce. Use raw asparagus, or blanch or lightly grill to add a slightly smoky taste.

Prep time: 15 minutes
Chill time: 1 hour
Servings: 6 to 8


Parmesan Dressing:

  • 1/4 cup each: extra virgin olive oil, unseasoned rice vinegar and shaved or shredded Parmesan cheese   

  • 1 teaspoon spicy brown mustard

  • 1/2 teaspoon sea salt

  • 1 clove garlic


  • 1 1/2 lbs. fresh asparagus

  • 1 cup coarsely chopped, water packed artichoke hearts

  • 3/4 cup small bite-size pieces bell pepper (preferably red or yellow)

  • 1/2 cup thinly sliced and coarsely chopped red onion

  • 1/2 cup coarsely chopped whole almonds

  • Shaved or shredded Parmesan cheese (optional)


  1. Puree all dressing ingredients in a small blender or food processor. Cover and chill until ready to serve.

  2. Snap the ends off each asparagus spear and discard. Cut asparagus into 1-inch pieces and place in a large bowl with artichoke hearts, bell pepper and onion.

  3. Drizzle with dressing and toss well to coat.

  4. Cover and chill for at least 1 hour for flavors to blend. (May be prepared 1 day ahead)

  5. Just before serving, sprinkle with almonds and additional Parmesan cheese.

Nutritional analysis per serving:

Calories: 200, Fat: 14g, Saturated Fat: 2g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 470mg, Potassium: 326mg, Carbohydrates: 14g, Fiber: 4g, Sugar: 7g, Protein: 7g, Vitamin D: .60 IU, Vitamin C:  45%, Calcium: 10%, Iron: 15%