Asparagus and Artichoke Salad
Time needed
10 min cooking
Serving Size / Yield
4 servings
Ingredients
- 1 9 oz box of frozen artichoke hearts
- 1 large shallot, sliced thin
- 1 15 oz can of white asparagus spears, drained and then cut crosswise in half
- 1 pint of cherry tomatoes, slice in half
- 1/2 C. olive or vegetable oil
- 2-3 Tbsp. lemon juice
- 1/2 tsp. grated lemon peel
- 1/2 tsp. salt
- Boston lettuce
- 2 Tbsp. chopped fresh chives
- 1 Tbsp. Dijon mustard
- 18 small pitted ripe olives
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Directions
Follow cooking directions on the artichoke hearts box and drain. Rinse with cold water and drain. In a bowl, mix the artichokes, tomatoes, shallot, and asparagus. To make the dressing, shake oil, lemon juice, lemon peel, chives, salt, and mustard in container until blended. Pour the dressing over the salad and toss it. Cover and then refrigerate for at least 2 hours. Remove the vegetables from the dressing and reserve the dressing. Put the vegetables on the lettuce on each of the 6 plates and garnish it with olives. Serve with the dressing.
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