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California Marinated Salad Recipe

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This recipe for California Marinated Salad, by , is from The Martinson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jan Flynn
Added: Saturday, February 12, 2011

Category:
Category:

Ingredients:  
Ingredients:  
2 nectarines
1/2 pound mushrooms, quartered
1 cup cherry tomatoes, halved
1/2 cup pitted ripe olives
1/3 cup sliced scallions
1 - 6 ounce jar marinated artichoke hearts
1/3 cup vegetable oil
1/4 cup lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon sugar
1 teaspoon tarragon leaves (crumbled)
1/2 teaspoon thyme leaves (crumbled)

Directions:
Directions:
Cut nectarines into thick slices. Cut each slice in half. Combine nectarines with mushrooms, tomatoes, olives, and scallions in large salad bowl. Drain and save marinade from artichokes. Add artichokes to salad. Combine reserved marinade with oil, lemon juice, salt, pepper, sugar, tarragon and thyme in jar. Shake well and pour over salad. Cover and chill until serving time, tossing once or twice.

Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
When we lived in California, I was always looking for something that utilized all the delicious fresh food that was available. This is an unusual combination of flavors that is a nice change!

 

 

 

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