Hearts of Palm Salad with Beets and Blue Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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I had three kids in three years when I was a 'young married' in my twenties, writes Sheryl Hurd-House of Jupiter, Florida. That’s when I started cooking and realized I liked it. But I’m having even more fun cooking now that our children are grown and it’s just me and my husband, Garry. Fresh greens and a variety of colorful veggies add up to a great salad you can throw together in minutes. Ingredients:
4 cups (packed) mixed baby lettuces |
1/2 14- to 15-ounce can hearts of palm, drained, each cut into 1/2-inch-thick rounds |
1/2 large red bell pepper, halved lengthwise, thinly sliced crosswise |
1 cup cherry tomatoes, halved |
8 canned pickled beets, halved |
3/4 cup crumbled blue cheese (about 3 ounces) |
2 green onions, chopped |
1/2 cup (about) bottled balsamic dressing |
Directions:
1. Combine all ingredients except dressing in large bowl; toss to blend. Add 1/2 cup dressing (or more); toss again to coat.
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