Hearts of Palm and Olive Salad

This is one of those salads that came into being as a result of cleaning out partially used containers in the fridge. I almost added capers to this, but I had too many of them left over to be able to finish that jar. It is a beautiful salad, hearty, and suitable enough for company. The next time you are looking for inspiration, you might consider shopping your fridge. In the meantime, I highly recommend this salad. 

Hearts of Palm and Olive Salad

For vinaigrette:
1/3 c. cider vinegar
½ t. salt
1½ t. sugar
¼ t. dry mustard
¼ t. freshly ground black pepper
1 t. garlic salt
½ c. vegetable oil

Place all dry ingredients into the bottom of a medium-size mixing bowl in with together until blended. Whisk in vinegar to blend. Slowly add oil in a stream, whisking constantly to emulsify. Store in the refrigerator until ready to use will keep up to a week.

1 14-oz. jar Melissa’s Hearts of Palm
6 oz. deli ham, cut in julienne strips
¼ c. crumbled feta
1 c. mixed olives
1 head Romaine lettuce, cleaned and torn

Prepare vinaigrette; set aside. In a medium bowl combine hearts of palm, ham, feta, and mixed olives. Toss with dressing until well coated. Add Romaine lettuce, toss to combine. Serve.

 

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