3 nectarines, chopped
4 oz fresh mushrooms, quartered
1 cup grape tomatoes, halved
1/3 cup chopped green onions
1 can (3 oz) sliced black olives, drained
1 can (8 oz) artichoke hearts, drained, liquid reserved
2 Tbsp olive oil
1 lemon, juiced
1/2 tsp dried thyme (or 1/2 Tbsp fresh thyme)
In a large bowl, put the nectarines, mushrooms, tomatoes, onions, olives, and artichokes.
In a separate bowl, pour the reserved liquid from artichokes, add the olive oil, lemon juice, and thyme, and whisk together until well blended.
Pour this dressing immediately over the salad ingredients, toss together, then put in refrigerator for 2 to 4 hours to marinade well; stir a couple times during this time.
Serves 4.
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