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Total Time

Prep: 45 min. Cook: 35 min.

Makes

5 servings

Ingredients

4 large artichokes

1 pound fresh asparagus, trimmed

1 cup chopped fresh cauliflower

1 cup fresh broccoli florets

1/2 cup dry red wine

2 shallots, finely chopped, divided

1/4 cup olive oil

1/4 cup red wine vinegar

2 teaspoons Dijon mustard

1/4 teaspoon salt

1/4 teaspoon pepper

6 cups spring mix salad greens

1 bunch watercress

20 peeled and deveined cooked large shrimp

1 small fennel bulb, thinly sliced, fronds reserved

1/2 cup julienned sweet red pepper

Directions

Using a sharp knife, level the bottom of each artichoke and cut 1 in. from the top. Using kitchen scissors, snip off tips of outer leaves. Place in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam until leaves near the center pull out easily, 20-25 minutes. Add the asparagus, cauliflower and broccoli to steamer basket; cover and cook until crisp-tender, 3-4 minutes. Drain.

Meanwhile, in a small saucepan, combine wine and one shallot. Bring to a boil; cook until liquid is reduced to about 2 tablespoons. In a small bowl, whisk the oil, vinegar, wine mixture, mustard, salt, pepper and remaining shallot; set aside.

With a spoon, carefully remove the fuzzy centers and discard. Thinly slice artichoke hearts.

Place salad greens and watercress on a large platter. Top with the cooked vegetables, shrimp, fennel, red pepper and artichoke slices. Drizzle with dressing and sprinkle with reserved fennel fronds.

Nutrition Facts

2 cups: 277 calories, 12g fat (2g saturated fat), 79mg cholesterol, 446mg sodium, 27g carbohydrate (7g sugars, 11g fiber), 19g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 2 fat.
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