You are here

Artichoke-Asparagus Salad

American.Gourmet's picture
  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.

Recipe Summary

Difficulty Level: 
Side Dish

Rate It

Your rating: None
Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 228 Calories from Fat 104

% Daily Value*

Total Fat 13 g19.6%

Saturated Fat 1.2 g6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 784.8 mg32.7%

Total Carbohydrates 24 g8%

Dietary Fiber 6.2 g24.7%

Sugars 8.1 g

Protein 11 g22%

Vitamin A 107% Vitamin C 127%

Calcium 11% Iron 25.3%

*Based on a 2000 Calorie diet

Artichoke-Asparagus Salad Recipe