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Artichoke-Asparagus Salad

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Artichoke-Asparagus Salad
  • Prep 10 min
  • Total 2 hr 10 min
  • Servings 6
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A homemade lemon vinaigrette transforms canned and frozen veggies into upscale luncheon fare!
Updated Aug 19, 2008

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Look for canned white asparagus in specialty or gourmet grocery stores.

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.
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