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
Description
From SBD
Spark Recipes
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