6 artichokes (small), prepared and cooked as directed for whole artichoke
1 lb fresh asparagus spears, cooked and chilled
1/3 cup carrot, shredded
1/3 cup red cabbage, shredded
1/2 cup buttermilk (for dressing)
1 cup fresh strawberries, sliced (for Dressing)
2 tsp honey
1/4 tsp allspice
1. On six salad plates, arrange lettuce leaves. Halve artichokes lengthwise; remove center petals and fuzzy centers and discard. Remove outer leaves of artichokes and reserve to use as a garnish for the salad. Trim out hearts and slice thinly. Arrange artichoke slices on lettuce leaves with asparagus spears, shredded carrot and cabbage. Add a few artichoke leaves for garnish.
2. For dressing, in blender or food processor container measure all salad ingredients. Cover and process until mixture is smooth. Spoon dressing over salads to serve. Serving suggestion: Salad can be prepared ahead; cover arranged salad plates and chill up to 4 hours before serving time. Spoon on dressing just before serving.