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Baby Boomer Recipes | vegetarian | Asparagus Artichoke Salad

Asparagus and Artichoke Hearts Salad

Rebecca Forstadt Olkowski
Enjoy fresh spring asparagus and luscious artichoke hearts in this healthy and light salad.
Course Salad


  • 1 lb fresh asparagus spears
  • 14 oz artichoke hearts in water or marinated rinsed off
  • Mixed green lettuces


  • 2 Tbsp fresh squeezed orange juice
  • 1/2 tsp of finely grated orange rind
  • 2 Tbsp of walnut oil
  • 1 tsp of Dijon mustard
  • salt and pepper to taste


  • Trim and discard the woody ends of the asparagus spears
  • Slice the asparagus on the diagonal approx 2 inches long
  • Steam the asparagus pieces in a steamer basket over boiling water until tender, but not overdone (about 5-8 minutes)
  • After the asparagus is done, refresh the pieces by soaking them for a couple minutes in cold water, then drain
  • Cut the artichoke hearts into small wedges.
  • Fill each individual salad bowl with mixed greens
  • Arrange the artichoke hearts and asparagus pieces on top.


  • Whisk the orange juice, orange rind, walnut oil, mustard and salt and pepper in a bowl
  • If serving the salad immediately, drizzle a little dressing over each bowl