A bed of greens is piled with wedges of hard-cooked eggs, avocados, oranges, and artichokes. Each person can make his own salad and drizzle a creamy artichoke dressing over all.
Good served with crisp sour dough rolls and a roast pork loin. In the summer, serve with a heaping mound of whole shrimp or crab meat and French bread brushed with herb butter. For dessert, thinly sliced lemon pound cake and strawberry sherbet.
This dressing makes a nice sauce for whole cooked artichokes. The addition of chilled shrimp can turn this salad into a main dish.
Serves 4
Salads and Their Dressings, Section 2, Card 92
Artichoke Avocado Salad
Ingredients
- 1/2 head romaine lettuce washed and chilled
- 4 hard-cooked eggs quartered lengthwise
- 1 1/2 avocados peeled and sliced
- 2 navel oranges peeled and cut into sections
- 1 6- ounce jar marinated artichokes divided
- 3 tablespoons marinade
- 1 tablespoon olive oil
- 1 teaspoon red wine vinegar
- 1/2 peeled avocado
- 1/3 cup plain yogurt
- 1/4 cup green onions chopped
Instructions
-
Place romaine leaves on large platter. Arrange eggs, avocados, and oranges over top. Also place half of the artichokes on top.
-
Use the remaining artichokes for the dressing, plus the marinade, olive oil, red wine vinegar, avocado, and yogurt until well blended. Stir in green onions.
-
Serve salad immediately for each person to make his own salad.
Leave a Reply