Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Artichoke-Asparagus Salad
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- #50292
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 package (9 ounce size) frozen artichoke hearts
1 can (15 ounce size) white asparagus spears, drained and cut crosswise in half
Boston Bibb lettuce leaves
1 cup sliced fresh mushrooms
18 small pitted ripe olives
Lemon-Mustard Dressing
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
directions
Cook artichoke hearts as directed on package; drain. Immediately rinse with cold water and drain.
Pour Lemon-Mustard Dressing over artichokes, asparagus and mushrooms in a glass or plastic bowl. Cover and refrigerate at least 2 hours.
Remove vegetables from dressing with slotted spoon; reserve dressing. Arrange vegetables on lettuce on individual plates. Garnish with olives. Serve with reserved dressing.
For Lemon-Mustard Dressing: Shake all ingredients in tightly covered container.
added by
kathykasia
nutrition data
Nutritional data has not been calculated yet.
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