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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4 comments:
I find that including hearts of palm in a salad is always a treat and dresses a salad up for company. Capers and olives are two of my favorites to add to salad.
That looks amazing! Yum.
I’ll have to try this one!
A very appetizing salad! Love palm hearts!
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