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Artichoke-Asparagus Salad

American.Gourmet's picture
Ingredients
  Frozen artichoke hearts 6 Ounce
  Lemon mustard dressing 1 Tablespoon
  Canned asparagus white spears 15 Ounce
  Sliced mushroom 1 Cup (16 tbs)
  Pitted ripe olives 18 Small
  Boston lettuce 1 Cup (16 tbs)
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Interest: 
Party

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