kathy

Artichoke-Asparagus Salad

A homemade lemon vinaigrette transforms canned and frozen veggies into
upscale luncheon fare!

1 package (9 ounces) frozen artichoke hearts
Lemon-Mustard Dressing (See Below)
1 can (15 ounces) white asparagus spears, drained and cut crosswise in
half
Boston lettuce
1 cup sliced fresh mushrooms
18 small pitted ripe olives

Cook artichoke hearts as directed on package; drain. Immediately rinse
with cold water; drain. Make Lemon-Mustard Dressing. Pour over
artichokes, asparagus and mushrooms in glass or plastic bowl. Cover and
refrigerate at least 2 hours. Remove vegetables from dressing with slotted
spoon; reserve dressing. Arrange vegetables on lettuce on each of 6
plates. Garnish with olives. Serve with reserved dressing.

Lemon-Mustard Dressing

1/2 cup olive or vegetable oil
1/2 teaspoon grated lemon peel
1/4 cup lemon juice
2 tablespoons chopped fresh chives
1 tablespoon Dijon mustard
1/2 teaspoon salt

Shake all ingredients in tightly covered container.

White asparagus is grown underground to prevent the color development
caused by sunlight. A specialty food in the U.S., white asparagus is
especially popular in Europe.

from http://www.bettycrocker.com

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