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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 1 |
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This is a recipe from Harold's Restaurant, in Portsmouth, Ohio (burned to the ground now), which was the finest restaurant in south-central Ohio for half a century. I'd flag this one for a try later if you're not going to use it right now. Cooking time includes chilling time in the refrigerator. Enjoy! Ingredients:
4 ounces mixed salad greens |
1 ounce fresh spinach |
2 ounces hearts of palm |
3 artichoke hearts |
2 ounces mandarin oranges, drained |
1 ounce feta cheese, crumbled |
1 ounce salad dressing, lemon oil-type |
1 ounce salad dressing, champagne-type |
1/4 ounce mixed sprouts (alfa sprouts) |
3 parsley sprigs |
Directions:
1. Place the mixed greens and spinach on a chilled salad plate.
2. Arrange the hearts of palm on the chilled greens.
3. Cut the artichoke hearts into pieces and place on the greens. Arrange the orange pieces on the salad. Sprinkle the feta cheese on top.
4. Dress the salad with the lemon oil dressing and the champagne dressing.
5. Garnish with the alfa sprouts and the parsley sprigs.
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