Artichoke Black Olive Salad with Herb Vinaigrette
Growing up, my family would take a summer trip to Carlsbad, CA to escape the scorching Arizona weather. It was the trip I'd look forward to all year. A chance to shed the stresses of everyday life and spend time with friends and family.
In Carlsbad, we always had our handful of favorite restaurants, chief among them was a little Italian joint called Jays. I couldn't wait to start the meal with a huge Italian salad.
So now that's it's summertime in Phoenix, I'm doing my best to channel the Carlsbad vibe by recreating my favorite summertime meal! Check out the recipe below!
1 cup spinach
1 cup spring mix greens
1 head of broccoli, cut into florets
8 cremini mushrooms, sliced
1 can of artichoke hearts, quartered
1 can of black olives, halved
1 can of white northern beans, drained and rinsed
2 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar
1 teaspoon parsley flakes
1 teaspoon onion powder
1 teaspoon dried thyme
1) Lightly steam broccoli florets for 3 minutes. Drain.
2) Assemble all dressing ingredients. Whisk together.
3) Toss all salad ingredients. Add dressing. Toss again. Enjoy!