"This tasty cold dish of small mushrooms, slender asparagus, and artichoke hearts is good served as an appetizer or first course with thinly sliced baguette...."
INGREDIENTS
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8 ounces small white or brown mushrooms
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8 to 10 ounces slender asparagus
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8-ounce jar marinated artichoke hearts, drained and quartered
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1 small zucchini, quartered lengthwise and sliced
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1 large half-sour dill pickle, chopped
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¼ cup chopped fresh parsley
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1 to 2 tablespoons minced fresh dill (or 1 teaspoon dried)
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½ cup vegan mayonnaise
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Juice of ½ lemon
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Salt and freshly ground pepper to taste