California Marinated Salad
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. vegetable 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.
Makes six 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.
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