Artichoke, Edamame, and Asparagus Salad-adapted from Health Magazine
Total Time: 15 Minutes
- 1 garlic clove, minced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 14-ounce can artichokes, quartered and drained
- 1 cup frozen shelled edamame
- 1 pound medium asparagus, trimmed and cut diagonally into pieces
In a salad bowl, combine garlic, oil, lemon juice, oregano, salt and pepper; whisk well. Add artichokes and toss gently. Set aside.
Bring a large pot of water to a boil and add the edamame and cook for 2 minutes. Add asparagus and cook until asparagus and edamame are crisp-tender, another 2 minutes. Rinse under cold water and drain well.
Add asparagus and edamame to artichoke mixture and toss to coat.