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Artichoke and Asparagus Salad with Strawberry Dressing

Lettuce Leaves
6 sm Artichokes; Prepared And, Cooked
1 lb Asparagus Spears; Cooked And, Chilled
1/3 c Carrot; Shredded
1/3 c Red Cabbage; Shredded

Strawberry Dressing
1/2 c Buttermilk
1 c Fresh Strawberries; Sliced
2 ts Honey
1/4 ts Allspice

On 6 salad plates, arrange lettuce leaves Halve artichokes lengthwise; remove and discard center petals and fuzzy centers. Remove outer leaves of artichoke and reserve to use as garnish. Trim out hearts and slice thinly. Arrange artichoke slices on lettuce leaves with asparagus spears, shredded carrot and cabbage. Add a few artichoke leaves for garnish.

For Dressing: In blender or food processor, measure all dressing ingredients. Cover and process until mixture is smooth. Yield: 1 1/4 cups dressing.

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