|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)|
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.