Beer makes batters better, meat more tender, and sauces more flavorful.
Artichoke-Asparagus Salad
- add review
- #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.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
reviews & comments