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.


  • 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

  1. Toss the asparagus, artichoke hearts, and cherry tomatoes with olive oil, salt, and pepper.
  2. Arrange on a baking tray and oven roast at 425 degrees for 10 minutes, or until the vegetables are al dente.
  3. Divide between 4 salad plates adding the radish slices.
  4. Serve with Shirlie Jayne's Champagne Vinaigrette Dressing.

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