April 20, 2011 in Features

Use greens to brighten your table for Easter

Artichokes, asparagus salad complements the main course
Alison Ladman For the Associated Press
 
Associated Press photo

Artichoke and asparagus salad pairs wonderfully with lamb, but will work equally well with goose or ham.
(Full-size photo)

In this salad, bright green vegetables work to enhance the spring feel of your Easter table.

The Mediterranean flavors of citrus, artichoke, olive oil and feta cheese pair wonderfully with lamb, but will work equally well with goose or ham.

This dish can be served at room temperature, chilled or warmed.

Artichoke and Asparagus Salad

2 bunches asparagus, bottoms trimmed

1 teaspoon Dijon mustard

1/2 teaspoon salt

1/2 teaspoon ground black pepper

2 tablespoons lemon juice

2 tablespoons white balsamic vinegar

1 teaspoon lemon zest

2 teaspoons chopped fresh thyme

1/4 cup olive oil

Two 14-ounce cans artichoke hearts, drained

1/2 cup crumbled feta cheese

Bring a large pot of water to a boil. Set a large bowl of ice water next to the stove.

Place the asparagus in the boiling water and blanch until bright green and just tender, about 4 minutes. Transfer the asparagus to the ice water to cool and stop the cooking. Drain well.

In a large bowl, whisk together the mustard, salt, pepper, lemon juice, vinegar, lemon zest, thyme and oil. Gently toss the drained asparagus spears and the artichoke hearts in the dressing.

Serve sprinkled with the feta cheese.

Yield: 8 servings

Approximate nutrition per serving: 159 calories, 14 grams fat (6 grams saturated, 31 percent fat calories), 7 grams protein, 68 grams carbohydrate, 108 milligrams cholesterol, 3 grams dietary fiber, 96 milligrams sodium.

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