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Ingredients Jump to Instructions ↓

  1. 1 box (9 oz) frozen artichoke hearts

  2. 1 can (15 oz) white asparagus spears, drained and cut crosswise in half

  3. 1 cup sliced fresh mushrooms

  4. 1/2 cup olive or vegetable oil

  5. 1/2 teaspoon grated lemon peel

  6. 1/4 cup lemon juice

  7. 2 tablespoons chopped fresh chives

  8. 1 tablespoon Dijon mustard

  9. 1/2 teaspoon salt

  10. Boston lettuce

  11. 18 small pitted ripe olives

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