Artichoke-Asparagus Salad Recipe

Summary

Difficulty LevelMediumHealth IndexAverage
CuisineCourse
Interest Group

Ingredients

 Frozen artichoke hearts package1
 Lemon-Mustard Dressing
 Asparagus spears1 Can (10oz), drained
 1 cup sliced mushrooms Boston lettuce
 Ripe olives18 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.
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