March 22, 2015

Artichoke and Palm Salad with Citrus Mustard Dressing

Posted in Salads at 7:12 pm by Sheila OConnell

I had a salad like this in San Antonio and re-created it at home.

About 3 cups chopped romaine
1/2 can artichoke hearts, drained, patted dry  and sliced
1 or 2 canned hearts of palm, drained, patted dry and cut into rounds
1/2 ripe avocado, chopped
1/2 small tomato, chopped

Juice of 1/2 lemon
2 tsp orange juice
2 tsp Dijon mustard
2 tsp honey
1/4 tsp salt
pepper to taste
1/3 cup light olive oil

Put chopped romaine lettuce on a large plate or platter. Arrange other vegetables on top.
To make dressing, whisk together all ingredients except olive oil. Then whisk olive oil in slowly.
Drizzle some of the dressing (about half of it is enough) over the salad.

Makes two generous servings.



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