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Hearts of Palm Salad
Ingredients
  • subheading: DRESSING:
  • 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
  • subheading: SALAD:
  • 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 to 10 cherry tomatoes, halved
Steps
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