Artichoke-asparagus Salad

Ingredients

  • 1 box (9 oz) frozen artichoke hearts
  • 1 can (15 oz) white asparagus spears, drained and cut crosswise in half
  • 1 cup sliced fresh mushrooms
  • 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
  • Boston lettuce
  • 18 small pitted ripe olives

Description

A Homemade Lemon Vinaigrette Transforms Canned And Frozen Veggies Into Upscale Luncheon Fare!

Betty Crocker Favicon Betty Crocker
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