Mushroom, Asparagus, and Artichoke Salad | Willy Street Co-op

Ingredients

• 1/2 pound small button mushrooms
• 1 pound slender asparagus spears
• 10 ounce package frozen artichoke hearts, thawed and halved
• 1 small zucchini, sliced in half moons
• 1 large, half-sour pickle, chopped
• 2 tablespoon fresh dill, minced
• 2 tablespoon fresh minced parsley
• 1/3 cup low fat yogurt
• 1 cup mayonnaise
• juice of half a lemon