California Marinated Salad

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California Marinated Salad

 

6 Servings

 

3 California nectarines

1/2 pound mushrooms, quartered

1 cup cherry tomatoes, halved

1/2 cup pitted black olives, (optional)

1/3 cup green onions, cut into 1-inch pieces

8 ounces canned artichoke hearts

1 tablespoon vegetable oil

1/4 cup lemon juice

1/4 teaspoon fresh ground black pepper

1 teaspoon sugar

1 teaspoon tarragon, crumbled

1/2 teaspoon thyme

 

Cut nectarines into thick slices, then cut each slice

in half. Combine

nectarines with mushrooms, tomatoes, olives and onion

in a large salad bowl.

Drain and save liquid from artichokes. Add artichokes

to salad. Combine

reserved liquid with remaining ingredients in jar.

Shake well and pour over

salad. Cover and chill at least 2 hours, tossing once

or twice.

 

 

 

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