Roasted Asparagus, Artichoke, and Tomato Salad
For a hearty, warm, roasted vegetable side dish - try this great salad. A healthy combination of asparagus, artichokes, and cherry tomatoes topped with our light Shirlie Jayne's Champagne Vinaigrette Dressing.
Ingredients
- 1 - 2 bunches asparagus, washed and ends snapped or trimmed off
- 1 - 2 bags frozen artichoke hearts, thawed
- 1 - 6 oz container colorful cherry tomatoes, whole or halved
- 1 bunch radishes, sliced
- olive oil
- salt and pepper
- 1 lemon, sliced into wedges
- Shirlie Jayne's Champagne Vinaigrette Dressing
How to Prepare
- Toss the asparagus, artichoke hearts, and cherry tomatoes with olive oil, salt, and pepper.
- Arrange on a baking tray and oven roast at 425 degrees for 10 minutes, or until the vegetables are al dente.
- Divide between 4 salad plates adding the radish slices.
- Serve with Shirlie Jayne's Champagne Vinaigrette Dressing.