Artichoke-Asparagus Salad Recipe
Ingredients
1 package (6 ounces) frozen artichoke hearts
Lemon-Mustard Dressing
1 can (15 ounces) white asparagus spears, drained and cut crosswise into halves
1 cup sliced mushrooms Boston lettuce
18 small pitted ripe olives
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.
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