California Fresh Salad

Posted by Elizabeth Studebaker on Jun 26, 2017 5:00:54 PM


Recipe provided by our partner, St. Joseph Health.


  • 3 nectarines, chopped

  • 1/2 lb. fresh mushrooms, quartered
1 cup cherry tomatoes, halved

  • 1/2 cup pitted ripe olives (optional)
1/3 cup chopped green onions
1 8-oz can artichoke hearts

  • 1 tbsp. vegetable oil

  • 1/4 cup lemon juice

  • 1/4 tsp. sugar
  • 1 tsp. tarragon, crumbled
  • 1/2 tsp. thyme


  1. In a large bowl, combine nectarines, mushrooms, cherry tomatoes, olives, and green onions.

  2. Drain and save liquid from the artichokes. Add the artichokes to the salad.

  3. Combine reserved liquid with remaining ingredients in a jar. Shake well and pour over the salad.

  4. Serve immediately or chill in the refrigerator for two hours for the best flavor.

Servings: 6 • Size: 1 cup • 80 calories • 3 g total fat (0 g saturated fat)0 mg cholesterol100 mg sodium13 g total carbohydrate2 g dietary fiber • 7 g sugar3 g protein.

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