Put the extra virgin olive oil, apple cider vinegar, coconut aminos, finely minced garlic and mustard powder into a container with a lid.
Put the lid on the container and shake well. Season with salt and pepper to taste, cover and shake again.
Add the sprig of rosemary to the container.
Cover the container and let the vinaigrette sit at room temperature, to allow the flavors to develop.
Put the mixed salad greens, artichoke quarters, purple green beans and cherry tomato halves into a large bowl.
Drizzle the salad ingredients with 4 to 6 tablespoons of the vinaigrette. Gently toss to coat.
Sprinkle the salad with toasted, sliced almonds, and serve.
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