California Marinated Salad
|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|
|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)|
|California nectarines||3 (Fresh)|
Cut nectarines into thick slices, then cut each slice in half.
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.