California Marinated Salad
It’s summertime and the living is easy. Or at least it can be if you turn to quick-to-prepare salads for dinner a couple nights a week. For some salad inspiration, try this recipe that provides a colorful and nutritious mix of fruit and vegetables.
- 3 nectarines, chopped
- ½ lb. fresh mushrooms, quartered
- 1 cup cherry tomatoes, halved
- ½ cup pitted ripe olives (optional)
- ⅓ cup chopped green onions
- 1 8-oz. can artichoke hearts
- 1 tbsp. olive oil
- ¼ cup lemon juice
- ¼ tsp. sugar
- 1 tsp. tarragon, crumbled
- ½ tsp. thyme
In a large bowl, combine nectarines, mushrooms, cherry tomatoes, olives, and green onions. 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 the salad. Serve immediately or chill in the refrigerator for two hours for the best flavor.
Serves six. Each serving provides: 80 calories, 3 g total fat (0.3 g saturated fat), 0 mg cholesterol, 100 mg sodium, 13 g carbohydrates, 2 g fiber, and 3 g protein.