Artichoke Hearts Vinaigrette Recipe

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Artichoke Hearts Vinaigrette

Contributed by :Admin
Recipe Rating   :Unrated
Prep Time         :0:2
Cals/Serving    :266

Ingrediants

28 ounces canned artichoke hearts
1/4 cup butter or margarine
flour
1/3 cup butter or margarine -- melted
Vinaigrette Dressing II (see recipe)
1 1/2 pounds lean cooked beef -- sliced 1/4-inch thick
8 cups iceberg and romaine lettuce -- torn into pieces
1/2 medium red onion -- very thinly sliced
8 ounces jicama -- cut into 1/2-inch strips * see note
1 cup shredded carrot -- divided
8 ounces lowfat yogurt -- plain
1/4 cup reduced-calorie mayonnaise
1 tablespoon fresh basil leaves -- chopped
OR
1 1/2 teaspoons dried basil leaves
2 tablespoons fresh basil leaves -- thinly sliced
OR
1 teaspoon dried basil leaves
2 tablespoons parsley -- chopped
2 radish roses -- if desired

Preparation

Drain liquid from artichoke hearts and discard.

In a small, heat-resistant, non-metallic bowl melt the 1/4 cup butter or margarine in Microwave Oven 30 seconds.

Dip artichoke hearts in melted butter and then lightly coat with flour.

Place the 1/3 cup melted butter or margarine in a 10", heat-resistant, non-metallic pie pan or non-metallic skillet.

Place flour-coated artichokes in melted butter and heat, uncovered, in Microwave Oven 8 minutes. Turn artichoke hearts as needed to brown lightly.

While artichoke hearts are cooking, prepare Vinaigrette Dressing II (see separate recipe).

Just before serving, pour dressing over artichoke hearts.

Cut cooked beef into 3/4-inch strips. Layer mixed greens, red onion, beef strips, jicama and 1/2 cup shredded carrot in 3-quart straight-sided glass salad bowl. Combine yogurt, mayonnaise and chopped basil; spread over salad, covering top completely. Place remaining shredded carrot in center of yogurt mixture; sprinkle sliced basil over center of carrot. Garnish with radish roses, if desired. Cover with plastic wrap; carry salad to gathering in insulated container.