"This is a favorite salad recipe of mine that goes over very big at dinner parties and with brunches," Mrs. Baldino writes. "Most of the preparation can be done 24 hours ahead, which makes entertaining a breeze."
1 pound asparagus
1 (14-ounce) can artichoke hearts, drained
1 (8-ounce) bottle favorite Italian salad dressing
1/2 cup olive oil
1/4 cup red wine vinegar
2 1/2 tablespoons basil, crushed
1 teaspoon oregano, crushed
1 head bibb lettuce
1 (14-ounce) can hearts of palm
8 cherry tomatoes
4 ounces feta cheese, diced or crumbled
About 12 to 24 hours earlier, steam asparagus until tender-crisp. Drain and refresh in cold water. Place asparagus spears, artichokes and mushrooms in large marinating dish. Mix Italian salad dressing with olive oil, vinegar, basil and oregano. Pour over vegetables. Cover and refrigerate until near ready to serve.
Place lettuce leaves on individual salad plates. Arrange hearts of palm, cherry tomatoes and marinated vegetables on top of lettuce. Garnish with a few baby corns and feta cheese. Drizzle leftover marinade over each salad and serve. Makes about 4 servings.