Monday, February 12, 2007

ISN'T IT ROMANTIC ? ~ HEARTS of PALM and ARTICHOKE SALAD

~ Enjoying the Moment
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HEARTS OF PALM & ARTICHOKE SALAD
1 (14-ounce) can drained and sliced hearts of palm
1 (14-ounce) can drained and quartered artichoke hearts
1 chopped red pepper
1 chopped yellow pepper
10 halved pimento-stuffed olives
1 small can chopped black olives
1 head Boston lettuce
2 hard boiled eggs, quartered
1 pint (halved) grape tomatoes
Combine first 6 ingredients. Add Vinaigrette Dressing and refrigerate one hour before serving. Arrange on bed of lettuce and garnish with egg and grape tomatoes.
VINAIGRETTE DRESSING
3 Tbsp. extra-virgin olive oil
3 Tbsp. vegetable oil
3 Tbs. white wine or white balsamic vinegar
1 tsp. Dijon mustard
1/2 tsp. sea salt
1/2 tsp. fresh cracked pepper
Combine all ingredients in a jar and shake vigorously.

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