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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