Here is a simple salad for Memorial Day Monday. There really isn’t much to this considering how delicious and elegant it can be; it can also be dressed down for an every day meal. You can serve it as a side dish in a custard cup or in an ornate bowl. You can serve it over lettuce leaves as I have done here, or chopped mixed greens. You can also serve it in individual leaves of Boston lettuce for easy pickings on a buffet. If you have any of this salad left over (not likely), rinse it and use it in a quiche. I am not kidding! SO GOOD!
Two Hearts Salad
1 14.8-oz. jar Melissa’s
Hearts of Palm
1 14.75-oz. jar marinated
artichokes, drained, reserve juice
½ c. thinly sliced red onion
1 T. Dijon
mustard
1 t. red wine vinegar
Slice hearts of palm on the diagonal in bite-size pieces, approximately ½ to ¾
inches. Cut artichoke hearts in halves or quarters, depending upon the initial
size. Thinly slice red onion (I use a mandolin). Put all vegetables into a
medium bowl.
Measure out ½ cup of the reserved juice from the marinated artichokes. Into
that stir in 1 tablespoon Dijon mustard and 1 tablespoon cider vinegar. Whisk
together until fully emulsified. Pour over vegetables and toss gently. Season to taste with salt and pepper. Serve
immediately.
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Patti,
ReplyDeleteThis salad looks like something we would really enjoy and so healthy too.. This recipe is a keeper for me!!
I bet that reserved reserved artichoke juice does make an awesome salad dressing. Looks yummy Pattie!
ReplyDeleteI haven’t eaten heart of palm. Hmmm…
ReplyDeleteLike Marie, I've never eaten hearts of palm! She and I just didn't want to rush to the front of the line.😉 You've made the salad look so inviting that I don't know how I might resist giving it a try!
ReplyDelete