Skip to Content
Menu

Artichoke-Asparagus Salad

  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Betty Crocker Kitchens
Updated Aug 19, 2008
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
A homemade lemon vinaigrette transforms canned and frozen veggies into upscale luncheon fare!

Artichoke-Asparagus Salad

  • Prep Time 10 min
  • Total 2 hr 10 min
  • Servings 6
  • Ingredients 11
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

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

Instructions

  • Step 
    1
    Cook artichoke hearts as directed on box; drain. Immediately rinse with cold water; drain.
  • Step 
    2
    In large glass or plastic bowl, mix artichokes, asparagus and mushrooms. To make dressing, in tightly covered container, shake oil, lemon peel, lemon juice, chives, mustard and salt until well blended. Pour dressing over salad; toss to coat. Cover and refrigerate at least 2 hours.
  • Step 
    3
    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.

Nutrition

215 Calories
20 g Total Fat
4 g Protein
9 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
215
Calories from Fat
180
Total Fat
20 g
Saturated Fat
3 g
Cholesterol
0mg
Sodium
670 mg
Potassium
370 mg
Total Carbohydrate
9 g
Dietary Fiber
4 g
Protein
4 g
% Daily Value*:
Vitamin A
16%
16%
Vitamin C
20%
20%
Calcium
4%
4%
Iron
14%
14%
Exchanges:
2 Vegetable; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

Recipe Tips

© 2025 ®/TM General Mills All Rights Reserved

Reviews & Questions Section