Asparagus, Artichoke, And Avocado Salad

8 ingredients
4 steps

Ingredients

  • 2 bunches fresh asparagus
  • 2 (15 ounce) cans medium artichoke hearts, drained
  • 3 avocados
  • 8 ounces crumbled blue cheese (can use gorgonzola)
  • 1 package good seasons zesty Italian dressing
  • 1/4 cup balsamic vinegar
  • 1/2 cup vegetable oil
  • 2 tablespoons water

Directions

  1. 1
    Rinse and cut the bottoms off of the Asparagus, then Blanch in boiling, salted water for 2 minutes, remove from water and immediately rinse with cold water. Place on large platter.
  2. 2
    Cut drained artichoke hearts into quarters and spread over top ot the asparagus. Chill until just before serving.
  3. 3
    Just before serving cut up the avocados, slice each avocado in half, remove seed and slice into chunks. Spread chunks over asparagus and artichoke hearts.
  4. 4
    Mix salad dressing according to directions except replace white vinegar with balsamic vinegar. Pour dressing over salad and top with blue cheese, serve immediately.

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