California Style Salad


  • 3/4 cup canned garbanzo beans, rinsed, and drained
  • 1/2 cup small pitted black olives
  • 1 medium avocado pitted, peeled, and diced
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  • 1 medium tomato, diced
  • 1 (6-oz.) jar marinated artichoke hearts, drained (reserving marinade), quartered
  • 3/4 cup bite sized cubes cheddar cheese
  • 3 Tbsp. balsamic vinegar
  • 1 Tbsp. Dijon mustard
  • 1 tsp. crushed garlic
  • 1/2 cup extra virgin olive oil
  • Salt and pepper, if desired
  • Lettuce of your choice, torn in bite size pieces


Place the first six ingredients in a large bowl and toss.

Whisk together the reserved artichoke marinade, vinegar, mustard, garlic, and oil in small bowl and flavor with salt and pepper to taste.

Pour dressing over salad ingredients and toss to coat.

Place lettuce on serving plates, top with salad mixture, and serve.

By Deeli from Richland, WA


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