Chef Mary and “Living Inspired” host, Karen Shayne, team up in the kitchen for a light, healthy vegetable salad.  Anything goes in your kitchen with these two!  Check out more on New Focus Network today!


Garden Vegetable Salad w/ Lemon Vinaigrette

This is one of my favorite salads! It is a delicious and colorful salad perfect for any meal, especially a picnic. Super healthy served over a bed of arugula and paired with grilled salmon or chicken.


1 pint cherry tomatoes cut in half

1 sweet pepper, seeded and large dice

1/2 cup red onion, chopped

2 scallions, chopped

1 English cucumber, sliced

1 cup celery, chopped

1 14 ounce can whole artichoke hearts, coarsely chopped

1 tablespoon capers

½ cup Kalamata olives, pitted and cut in half

¼ cup fresh basil, chopped


1 shallot coarsely chopped

2 garlic clove

1/4 cup lemon juice

1/4 cup champagne vinaigrette

1/2 teaspoon oregano

1/2 teaspoon thyme

2 teaspoons capers

2 teaspoons Dijon mustard

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

1 – 2 tablespoon honey (depending on your taste)

1 cup olive oil or sunflower

8 – 10 leaves fresh basil, chiffonade

In a medium bowl add all the salad ingredients.  Set aside while you prepare the vinaigrette.

In a blender add vinaigrette ingredients, except for oil. Blend till smooth, and slowly add the oil in a stream till it has emulsified. Makes 2 cups.

Pour some of the vinaigrette over the salad and stir to coat.  Marinade in refrigerator 1 hour. Add the basil just before serving.