On six salad plates, arrange lettuce leaves.
Halve artichokes lengthwise; remove center petals and fuzzy centers and discard. 
Remove outer leaves of artichokes and reserve to use as a garnish for the salad. 
Trim out hearts and slice thinly. 
Arrange artichoke slices on lettuce leaves with asparagus spears, shredded carrot and cabbage. Add a few artichoke leaves for garnish.

For dressing:
In blender or food processor container measure all salad ingredients.
Cover and process until mixture is smooth.
Spoon dressing over salads to serve. 

Serving suggestion: Salad can be prepared ahead; cover arranged salad plates and chill up to 4 hours before serving time.
Spoon on dressing just before serving.
