I received a few gluten free magazines from friends when I first found out I had Celiac disease. They were great since it gave me some education on eating gluten free as well as providing me with some great gluten free products and recipes. Since it has been asparagus season here and we love artichokes and black olives I knew we had to try this recipe. It was very good, but next time I would use a little thicker asparagus. Mine were really skinny ones, and seemed to get a little lost in the salad. But the flavor was good!
Asparagus and Artichoke Salad with Black Olives - Gluten Free
From: Delight Gluten Free
Prep Time: 15 min
Cook Time: 15 min
Ingredients:
For Salad:
2 lbs asparagus
1 pkg frozen artichokes or 1-2 cans
2 Tbsp olive oi
1/4 tsp salt
1/8 tsp black pepper
1 can black olives, pitted, drained
For dressing:
3-4 Tbsp olive oil
3 Tbsp red wine vinegar
1 tsp water
1/2 tsp Dijon mustard (make sure gluten free)
2 Tbsp minced red onion
3/4 tsp minced garlic
1/4 tsp salt
1/8 tsp black pepper
1. Preheat oven to 400 degrees. Trim off bottom of asparagus spears. Break the edible part of spears into 2 inch pieces and place in a large mixing bowl.
2. Place drained artichoke hearts in bowl with asparagus. Add olive oil, salt and pepper and toss to coat.
3. Place asparagus and artichokes on a baking sheet. place in oven and bake for 15-20 minutes until browned on edges and asparagus is bright dark green but not soft/overcooked. Place in a large bowl.
4. While asparagus and artichokes cook, prepare dressing. In a small bowl whisk together olive oil, red wine vinegar, water, dijon mustard, red onion, garlic, salt, and black pepper.
5 Add black olives to asparagus and artichokes mixture and toss with dressing Cober and refridgerate for at least 1 hr prior to serving.
