California Vegetable Salad
A vibrant, fresh vegetable salad combining green beans, artichoke hearts, mushrooms, olives, and onions, dressed with a tangy tarragon vinaigrette—perfect for light, healthy gatherings.
Ingredients
- 1 (9 oz.) pkg. frozen green beans ⓘ
- 1 (9 oz.) pkg. frozen artichoke hearts ⓘ
- 1 (6 oz.) can sliced mushrooms, drained
- 1/2 jar stuffed green olives (8 oz.) ⓘ
- 2 small onions, sliced and separated into rings ⓘ
- 1 clove garlic, minced ⓘ
- 1/3 cup tarragon or wine vinegar ⓘ
- 3/4 cup olive oil ⓘ
- 1 teaspoon salt ⓘ
- 1/4 teaspoon pepper ⓘ
Instructions
- Cook green beans and artichoke hearts according to package directions.
- Drain and allow to cool.
- Place the cooled vegetables in a salad bowl with sliced mushrooms, stuffed green olives, and sliced onions.
- In a small bowl, combine minced garlic, vinegar, olive oil, salt, and pepper. Beat well until emulsified.
- Pour the dressing over the salad vegetables.
- Toss gently to coat all ingredients evenly.
- Chill the salad before serving.
Tips & Substitutions
For a fresh twist, consider adding diced bell peppers or cucumbers to your salad. If you're looking for a vegan option, ensure your olives and any added ingredients are plant-based. You can substitute red wine vinegar for the tarragon vinegar for a different flavor profile. This salad can also be made with fresh vegetables if you prefer, but frozen ones offer convenience and maintain great flavor.
Serving Suggestions
Serve this California Vegetable Salad as a light lunch or as a side dish at your next barbecue or family gathering. It pairs beautifully with Barbecued Spareribs And Sauce for a hearty meal. For a complete dinner, consider serving it alongside a protein like grilled chicken or fish, and a refreshing drink like Lemonade (Tart)(Lo-Cal).
Storage & Reheating
Store any leftover salad in an airtight container in the refrigerator for up to three days. The flavors will continue to meld, making it even tastier the next day. If you find the salad has become a bit soggy, toss in a handful of fresh greens or crunchy vegetables to refresh the texture before serving.
Nutrition & Diet Analysis (per serving)
Each serving of California Vegetable Salad contains roughly 178 calories, with 10g protein, 26g carbohydrates, and 7g fat. It is an excellent source of iron (58% of the Daily Value), vitamin C (58% of the Daily Value), and vitamin D (38% of the Daily Value), and a good source of protein. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh vegetables instead of frozen?
Yes, you can absolutely use fresh vegetables! Just make sure to blanch the green beans and artichokes to soften them slightly before mixing them with the other ingredients. Fresh vegetables will add a wonderful crunch and vibrant color to your salad.
How can I make this salad gluten-free?
This salad is inherently gluten-free as it consists of vegetables, olives, and oil. Just ensure that any additional ingredients or garnishes you add, like croutons or cheese, are also gluten-free to maintain the integrity of the dish.
What can I add for extra protein?
To boost the protein content, consider adding chickpeas, diced grilled chicken, or even feta cheese. These additions can make the salad more filling and satisfying, turning it into a complete meal without sacrificing flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).