26 June 2011

Michigan tomatoes and asparagus with marinated artichoke hearts top with blue cheese egg salad




This was simple and yummy.  I just took a bunch of Roma tomatoes, blanch asparagus, and jarred marinated artichoke hearts and tossed them with some dried basil (I can't wait for fresh!!) a little EVOO and white balsamic vinegar.   Put that in a bowl and lay a few leaves of Boston Bib lettuce.

The egg salad is easy

6 hard boiled eggs
1/4 of low fat or fat free blue cheese crumbles
1/4 cup of fat free sour cream
2 tbsp of white balsamic vinegar

cut eggs in half and put yolks in a bowl.  Add to other ingredients to yolks and mash up.  Chop egg whites and then add to yolk mixture.

Spoon on top of lettuce.

Salt and pepper to taste!

Enjoy :)

3 comments:

  1. That looks soooooooooooooooooo yummy!!!

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  2. That looks so good? Where did you get the recipe from. I love artichokes (especially in spinach dip from my favorite restaurant) but I want to know more vegetarian recipes to use artichokes in. Looks beautiful, by the way.

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  3. Recipe is my own. It was really yummy.

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