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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Kathy
Servings: 6
A homemade lemon vinaigrette transforms canned and frozen veggies into upscale luncheon fare!
1 9 ounce package frozen artichoke hearts
lemon-mustard Dressing (See Below)
1 15 ounce can 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
½ cup olive or vegetable oil
½ teaspoon grated lemon peel
¼ cup lemon juice
2 tablespoons chopped fresh chives
1 tablespoon Dijon mustard
½ teaspoon salt
Shake all ingredients in tightly covered container.