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6 servings
Ingredients:
Vinaigrette Dressing:3 tablespoons extra virgin olive oil3 tablespoons vegetable oil3 tablespoons wine vinegar1/2 teaspoon Dijon mustard1/2 teaspoon salt1/2 teaspoon freshly ground black pepper Salad:1 (14 ounce) can hearts of palm, drained and sliced1/2 cup chopped green bell pepper1/2 cup chopped red bell pepper1 (14 ounce) can artichoke hearts, drained and quartered10 pimiento-stuffed olives, halved1 head Boston lettuce2 hard-cooked eggs, quartered12 cherry tomatoes, halved
Instructions:
To make the vinaigrette dressing: Combine the olive oil, vegetable oil, vinegar, mustard, salt, and pepper in a screw-top jar.Cover tightly and shake vigorously to mix.To make 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 cherry tomatoes.
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