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Matthew Mead/The Associated Press

In this fresh spring salad, bright green vegetables combine to enhance the spring feel of your table for Easter or any special meal. The Mediterranean flavours of citrus, artichoke, olive oil and feta cheese pair wonderfully with lamb, but will work equally well with ham or turkey. This side dish is also very versatile since it can be served at room temperature, chilled or warmed.

Be sure to use plain artichokes packed in water, not marinated and packed in oil.

Artichoke and Asparagus Salad
2 bunches asparagus, bottoms trimmed
1 tsp (5 mL) Dijon mustard
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) ground black pepper
2 tbsp (30 mL) lemon juice
2 tbsp (30 mL) white balsamic vinegar
1 tsp (5 mL) lemon zest
2 tsp (10 mL) chopped fresh thyme
1/4 cup (60 mL) olive oil
Two Jars (14-oz/398 mL each) artichoke hearts, drained
125 mL (1/2 cup) crumbled feta cheese

Bring a large pot of water to a boil. Set a large bowl of ice water next to the stove.

Place the asparagus in the boiling water and blanch until bright green and just tender, about 4 minutes. Transfer the asparagus to the ice water to cool and stop the cooking. Drain well.

In a large bowl, whisk together the mustard, salt, pepper, lemon juice, vinegar, lemon zest, thyme and oil. Gently toss the drained asparagus spears and the artichoke hearts in the dressing. Serve sprinkled with the feta cheese.

Makes 8 servings
Approximate nutrition per serving: 159 calories, 14 g fat, 7 g protein, 68 g carbohydrates, 3 g fibre
The Associated Press