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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This recipe has been adapted from another cooking site. It was billed as the South Beach Salad . I don't know if the changes I have made have changed that or not. It is delicious and made a wonderful and different salad to serve for guests. Ingredients:
3 tablespoons extra virgin olive oil |
2 tablespoons white wine vinegar |
1/4 teaspoon dijon mustard |
1/4 teaspoon kosher salt |
1/4 teaspoon fresh ground black pepper |
1 (14 ounce) can hearts of palm, drained and sliced |
1/3 cup red bell pepper, diced |
1/2 cup artichoke heart, drained and quartered |
1/3 cup kalamata olive, pitted and halved |
1 (6 ounce) package mixed salad greens |
2 hard-boiled eggs, sliced |
8 -10 cherry tomatoes, halved |
Directions:
1. Combine the dressing ingredients in a covered jar and shake vigorously to mix.
2. For the salad, combine the hearts of palm, peppers, artichoke hearts, and olives in a bowl.
3. Pour the dressing over and mix well; refrigerate for at least 1 hour.
4. When ready to serve, place the mixed greens on chilled salad plates, divide the heart of palm mixture evenly over the plates and arrange the hard-boiled egg slices and tomatoes over the top.
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