Provolone Spa Salad

2 cups Provolone, cut into matchstick shapes
1 lb fresh or one 10 oz pkg frozen asparagus
One 9 oz pkg frozen artichoke hearts
1 med red onion, thinly sliced
3 tbs reduced-calorie Dijon vinaigrette salad dressing

Steam asparagus and artichokes, covered, 3 minutes or until tender crisp; drain and refresh under cold water. Split asparagus lengthwise, then cut in thirds. Place asparagus, artichoke hearts, Provolone and onion in salad bowl. Add dressing, toss and marinate at least 1 hour before serving.

Makes 6 servings.

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Cajun Country -- New Iberia, Louisiana