Try this delectable salad inspired by Giada de Laurentiis of the Food Network. Quick, rich in antioxidants, Kimkins friendly and very pretty to boot!
Ingredients (serves 4-6)
1 carton button mushrooms, sliced
1 bunch asparagus, sliced into 3-inch pieces
1 6 oz can Albacore, water packed
4 oz frozen artichoke hearts, thawed
1 cup cherry tomatoes, halved (optional)
1 Tbsp olive oil
1 Tbsp fresh tarragon, minced
1 shallot, minced
1 clove garlic, minced
1/2 teaspoon salt & black pepper
Warm the oil in a large skillet over medium-high heat. Add the shallot and garlic and cook until tender, about 2 minutes.
Add the mushrooms and cook until golden, about 5 minutes. Add the asparagus and artichokes and cook until the asparagus is tender, about 5 more minutes. Turn off the heat and add the tomatoes, tarragon, salt and pepper.
Mix together briefly and serve over fresh baby spinach or frisee salad for a delicious weekend lunch or on a Mother's Day buffet.
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