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Antipasto Salad - Spring Vegetable Antipasto Salad
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Beautiful presentation

Angela Creighton

Serves/Makes:8 servings

  • Creamy Anchovy Dressing:
  • 2/3 cup (150 ml) heavy cream
  • 1-1/2 cups (350 ml) mayonnaise
  • 1 can (2 oz (56 grm).) flat anchovies, drained
  • 1/2 cup (125 ml) chopped green onion
  • 1/2 cup (125 ml) chopped fresh parsley
  • 2 Tbl. chopped chives
  • Salad:
  • 2 ripe avocados
  • 2 tbsp (30 ml). lemon juice
  • 1 lb (.5 kg). fresh asparagus spears, cooked crisp-tender and chilled
  • 1 lb (.5 kg). pea pods, cooked crisp-tender and chilled
  • 1 jar (6 oz (168 grm).) marinated artichoke hearts, drained
  • Boston lettuce
  • For dressing, combine all ingredients in blender.
  • Puree until smooth.
  • Refrigerate at least one hour (overnight is preferable) to blend flavors.
  • Halve avocados; peel and pit.
  • Cut into chunks into a medium bowl.
  • Toss with lemon juice.
  • Line a large platter with lettuce.
  • Arrange vegetables on top.
  • Pour dressing into serving bowl and pass with or drizzle over arranged salad.
This was made as part of the menu for a gourmet club.

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