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Artichoke-Asparagus Salad
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Prep Time:
10 minutes
Total Time:
2 hours 10 minutes
Elevate canned and frozen veggies with a zesty homemade lemon vinaigrette for a gourmet lunch experience!
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
  • Boston lettuce
  • 18 small pitted ripe olives
Instructions:
  • Prepare artichoke hearts according to package instructions. Drain and rinse with cold water.
  • In a spacious glass or plastic bowl, combine artichokes, asparagus, and mushrooms. For the dressing, vigorously shake together oil, lemon peel, lemon juice, chives, mustard, and salt in a tightly sealed container until thoroughly mixed. Drizzle the dressing over the salad and toss to ensure every piece is coated. Chill in the refrigerator for a minimum of 2 hours before serving.
  • Using a slotted spoon, separate vegetables from dressing; set aside the dressing. Arrange veggies on a bed of lettuce across 6 plates, then sprinkle with olives for garnish. Drizzle with the reserved dressing before serving.

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