Artichoke-Asparagus Salad

A homemade lemon vinaigrette transforms canned and frozen veggies into upscale luncheon fare! MORE + LESS -

box (9 oz) frozen artichoke hearts

can (15 oz) white asparagus spears, drained and cut crosswise in half

cup sliced fresh mushrooms

1/2

cup olive or vegetable oil

1/2

teaspoon grated lemon peel

1/4

cup lemon juice

tablespoons chopped fresh chives

tablespoon Dijon mustard

1/2

teaspoon salt

Boston lettuce

small pitted ripe olives

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1

Cook artichoke hearts as directed on box; drain. Immediately rinse with cold water; drain.
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.
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.

White asparagus is grown underground to prevent the color development caused by sunlight. A specialty food in the U.S., white asparagus is especially popular in Europe.
Look for canned white asparagus in specialty or gourmet grocery stores.