Featured Recipe: California Marinated Salad

​A celebration of seasonal produce, this savory summer salad makes the perfect side to your barbecue or picnic lunch.​


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



  • In a large bowl, combine nectarines, mushrooms, cherry tomatoes, olives, and green onions.
  • Drain and save liquid from the artichokes. Add the artichokes to the salad.
  • Combine reserved liquid with remaining ingredients in a jar. Shake well and pour over the salad.
  • Serve immediately or chill in the refrigerator for two hours for the best flavor.

Makes 6 servings

Serving Size: 1 cup

Each serving provides 80 calories, 3g total fat (0g saturated fat), 0mg cholesterol, 100mg sodium, 13g total carbohydrate, 2g dietary fiber, 7g sugar, and 3g protein.

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