California Marinated Salad Recipe
Ingredients
| Canned artichoke hearts | 8 Ounce, undrained (1 Can) | |
| Cherry tomatoes | 1 Cup (16 tbs), halved | |
| Vegetable oil | 1 Tablespoon | |
| Dried tarragon leaves | 1 Teaspoon, crushed | |
| Sugar | 1 Teaspoon | |
| Pitted ripe olives | 1⁄2 Cup (8 tbs) | |
| Mushrooms | 1⁄2 Pound, quartered | |
| Dried thyme leaves | 1⁄2 Teaspoon, crushed | |
| Green onion pieces | 1⁄3 Cup (5.33 tbs) (1 Inch) | |
| Lemon juice | 1⁄4 Cup (4 tbs) | |
| Pepper | 1⁄4 Teaspoon | |
| California nectarines | 3 (Fresh) |
Nutrition Facts
Serving size: Complete recipe
Calories 756 Calories from Fat 275
% Daily Value*
Total Fat 33 g50.3%
Saturated Fat 2.4 g12.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1026 mg42.7%
Total Carbohydrates 112 g37.4%
Dietary Fiber 28 g112.1%
Sugars 55.3 g
Protein 24 g47.8%
Vitamin A 127.4% Vitamin C 270.2%
Calcium 32.7% Iron 63.8%
*Based on a 2000 Calorie diet
Directions
Combine nectarines, mushrooms, tomatoes, olives and onions in large salad bowl.
Drain artichokes, reserving liquid.
Add artichokes to salad.
Combine reserved artichoke liquid with remaining ingredients in jar with tight-fitting lid.
Shake well and pour over salad mixture.
Cover and chill at least 2 hours, tossing once or twice.
Chef
