South Beach Salad Recipe

Ingredients
<br>- Vinaigrette Dressing:
<br>- 3 tablespoons extra virgin olive oil
<br>- 3 tablespoons vegetable oil
<br>- 3 tablespoons wine vinegar
<br>- 1/2 teaspoon Dijon mustard
<br>- 1/2 teaspoon salt
<br>- 1/2 teaspoon freshly ground black pepper
<br>- Salad:
<br>- 1 (14 ounce) can hearts of palm, drained and sliced
<br>- 1/2 cup chopped green bell pepper
<br>- 1/2 cup chopped red bell pepper
<br>- 1 (14 ounce) can artichoke hearts, drained and quartered
<br>- 10 pimiento-stuffed olives, halved
<br>- 1 head Boston lettuce
<br>- 2 hard-cooked eggs, quartered
<br>- 12 cherry tomatoes, halved
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: 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.
<br>step 3: To serve, place the salad on a bed of lettuce leaves and garnish with the egg and cherry tomatoes.
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Ingredients
- Vinaigrette Dressing:
- 3 tablespoons extra virgin olive oil
- 3 tablespoons vegetable oil
- 3 tablespoons wine vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Salad:
- 1 (14 ounce) can hearts of palm, drained and sliced
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 1 (14 ounce) can artichoke hearts, drained and quartered
- 10 pimiento-stuffed olives, halved
- 1 head Boston lettuce
- 2 hard-cooked eggs, quartered
- 12 cherry tomatoes, halved

Directions
step 1: 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.
step 2: 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.
step 3: To serve, place the salad on a bed of lettuce leaves and garnish with the egg and cherry tomatoes.

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