Low-Carb Recipe: Marinated Mixed-Up California Salad

Obviously most salads are low-carb, at least if you leave off the croutons and sugary dressings. Most store-bought dressings contain added sugar; making your own dressing is not only super easy, but also much more delicious - and way cheaper! This unique and tasty salad combines salty and sweet flavors that will give your taste buds a treat! You can eat it on its own, or serve over a bed of salad greens.

Marinated Mixed-Up California Salad
(Serves 4.)

Ingredients:

3 nectarines, chopped
4 oz fresh mushrooms, quartered
1 cup grape tomatoes, halved
1/3 cup chopped green onions
3 oz. sliced black olives, drained
1 can or jar (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)

Directions:

• 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 marinate well; stir a couple times during this time.