Bright-Spring Salad

This spring salad is great to share, or keep for yourself. You can make enough dressing for more than the one salad. This recipe is naturally vegan, but one can easily add crumbled feta or parmesan, or grilled chicken to add extra protein.

Ingredients

  • Personal choice of greens; spinach, arugula, lettuce, kale, etc.
  • 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 red 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

Directions

  1. In a large bowl, combine leafy greens, nectarines, mushrooms, cherry tomatoes, olives, and 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.

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