A homemade lemon vinaigrette transforms canned and frozen veggies into upscale luncheon fare! Author: By Betty Crocker Kitchens Total Time: PT2H10M
Serving size: 6
Calories per serving: 181
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
18 small pitted ripe olives
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.