California Marinated Salad
3 nectarines, chopped
1/2 lb. fresh mushrooms, quartered
1 cup cherry tomatoes, halved
1/2 cup pitted ripe olives (optional)
1/3 cup chopped green onions
1 8-oz can artichoke hearts
1 tbsp. vegetable oil
1/4 cup lemon juice
1/4 tsp. sugar
1 tsp. tarragon, crumbled
1/2 tsp. thyme
In a large bowl, combine nectarines, mushrooms, cherry tomatoes, olives, and green
Drain and save liquid from the artichokes. Add the artichokes to the salad.
Combine reserved liquid with remaining ingredients in a jar. Shake well and pour over
Serve immediately or chill in the refrigerator for two hours for the best flavor.
Makes 6 servings
Serving Size: 1 cup
Each serving provides 80 calories, 3 g total fat (0 g saturated fat), 0 mg cholesterol,
100 mg sodium, 13 g total carbohydrate, 2 g dietary fiber, 7 g sugar, and 3 g protein.