Hearts Of Palm Salad Recipe
Ingredients
| Vinegar | 2 Tablespoon | |
| Dried tarragon | 1/8 Teaspoon, crushed | |
| Dried thyme | 1/8 Teaspoon, crushed | |
| Dried basil | 1/8 Teaspoon, crushed | |
| 1/3 cup olive or salad oil | ||
| 1 tablespoon dijon-style mustard | ||
| Garlic | 1 Clove (5gm), minced | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Hearts of palm | 1 14 Ounce, drained | |
| 6 cups torn mixed salad greens | ||
| 1 medium tomato, cut in wedges (optional) | ||
Directions
To make dressing, in screw-top jar combine vinegar, tarragon, thyme, and basil; let stand for 1 hour.
Add olive or salad oil, mustard, garlic, salt, and pepper.
Shake well to mix.
Cover and chill.
Cut hearts of palm into bite-size pieces.
In large salad bowl combine hearts of palm and torn greens.
Pour dressing over salad.
Toss to coat vegetables.
Garnish with tomato wedges, if desired.
Add olive or salad oil, mustard, garlic, salt, and pepper.
Shake well to mix.
Cover and chill.
Cut hearts of palm into bite-size pieces.
In large salad bowl combine hearts of palm and torn greens.
Pour dressing over salad.
Toss to coat vegetables.
Garnish with tomato wedges, if desired.
Chef
