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Categories:
vinaigrette extra-virgin olive oil vegetable oil wine vinegar mustard salt black pepper Salad hearts of palm green pepper red bell pepper hearts olives Boston lettuce eggs cherry tomatoes
Viewed: 6 - Published at: 9 years agoIngredients
- Vinaigrette Dressing
- 3 tablespoons extra virgin olive oil
- 3 tablespoons vegetable oil
- 2 tablespoons wine vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- Salad
- 1 (14 ounce) can hearts of palm, drained and sliced
- 1/2 cup green pepper, chopped
- 1/2 cup red bell pepper, diced
- 1 (14 ounce) can artichoke hearts, drained and quartered
- 10 pimento stuffed olives, halved
- 1 head boston lettuce
- 2 hard-boiled eggs, quartered
- 12 cherry tomatoes, halved
Method
- Vinaigrette Dressing: Combine the dressing ingredients in a covered jar and shake vigorously to mix.
- For the salad: Combine the hearts of palm, peppers, artichoke hearts, and olives in a bowl.
- Add the Vinaigrette Dressing and mix well. Refrigerate for at least 1 hour.
- To serve, place the salad on a bed of lettuce leaves and garnish with the egg and tomato slices.
