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!

Artichoke Black Olive Salad with Herb Vinaigrette


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!