Artichoke-Asparagus Salad Recipe
Ingredients
| Frozen artichoke hearts package | 1 | |
| Lemon-Mustard Dressing | ||
| Asparagus spears | 1 Can (10oz), drained | |
| 1 cup sliced mushrooms Boston lettuce | ||
| Ripe olives | 18 Small, pitted | |
Directions
Cook artichoke hearts as directed on package; drain.
Immediately rinse under running cold water; drain.
Prepare Lemon-Mustard Dressing; pour over artichokes, asparagus and mushrooms.
Cover and refrigerate at least 2 hours.
Remove vegetables with slotted spoon; reserve Lemon-Mustard Dressing.
Arrange vegetables on lettuce on each of 6 plates.
Garnish with ripe olives.
Serve with remaining Lemon-Mustard Dressing.
Immediately rinse under running cold water; drain.
Prepare Lemon-Mustard Dressing; pour over artichokes, asparagus and mushrooms.
Cover and refrigerate at least 2 hours.
Remove vegetables with slotted spoon; reserve Lemon-Mustard Dressing.
Arrange vegetables on lettuce on each of 6 plates.
Garnish with ripe olives.
Serve with remaining Lemon-Mustard Dressing.
Chef
