Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Treasure of the Woods Salad




Source of Recipe


kare11


List of Ingredients




Asparagus Tips (approxImately 3/4” long; blanched) 1 cup
Wild Mushrooms 1 cup
(Cremini, Oyster, Shiitake)
Artichoke Hearts (cooked & quartered) 3/4 cup
Chopped Walnuts 1/2 cup
Mesclun Mix (or Field Greens) 1 lb.
Applewood Vinaigrette (recipe following) 1 1/2 cup
Applewood Vinaigrette
Olive Oil 1 1/2 cup
Apple Cider Vinegar 1/2 cup
Apple Juice Base 3/4 cup
Liquid Smoke 1 T
Salt and Pepper To taste


Recipe



1) Whisk olive oil & vinegar together continually; slowly blend in the remaining vinaigrette ingredients.
2) Combine asparagus, mushrooms, artichokes & walnuts and marinate in applewood vinaigrette for at least 4 hours (no more than 24 total)
3) Arrange mesclun around the perimeter of a large plate or serving platter; spoon the asparagus mixture inside of greens.
4) Garnish with the additional chopped walnuts and chill until ready to serve.