Asparachoke Salad with French Dressing Piquante

This is a really, really old Southern Living Recipe, that I have used for 30 years. You will love the French Dressing Piquante for other salads as well. It is so easy, takes less than 5 minutes, and should be made a day or two ahead. Perfect for Easter dinner.

I'm giving the recipe as it was printed in Southern Living, in 1972, however I use fresh asparagus spears when they are in season. Roast or steam them to crisp tender stage, just a few minutes.

Asparachoke Salad with French Dressing Piquante
8 servings
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1 (1 pound) can artichoke hearts, drained and cut in half
1 (1-pound can asparagus spears, drained and chopped
3 cups mixed salad greens
1/2 cucumber, peeled, and sliced very thin

Prepare the above and keep refrigerated in separate containers. Just before serving, place in a large bowl and toss gently with Fresh Dressing Piquante.

French Dressing Piquante
Yield: about 1 1/2 cups
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1 teaspoon dry mustard
1 teaspoon paprika
1 teaspoon sugar
2 teaspoons seasoned salt
1/4 teaspoon freshly ground black pepper
1/2 cup wine vinegar
1 clove garlic minced
2 tablespoons soy sauce
1 tablespoon chili sauce (optional) I like it
1 teaspoon Worcestershire sauce
3/4 cup oil (preferably half olive and half salad oil)

First, mix all dry ingredients in small bowl. Put in electric blender (or jar with tight lid) with all other ingredients except the oil. Blend well, than add oil in several portions, blending after each addition. Chill before using. Dressing is better if made a day or two before using.