Artichoke Salad with Hearts of Palm

 

A colorful salad is welcome at any meal, but sometimes it’s hard to come up with something different from the norm. This vegetable-laden artichoke salad fills the bill. It is colorful, fresh, and delicious. It’s beautiful in a bowl or on individual plates, and always garners favorable comments from guests. The vinaigrette dressing gives it a pleasing tang. This salad keeps well so you can easily make it the day ahead of serving.Artichoke Salad with Hearts of Palm

 1 14.75-oz. jar marinated artichoke hearts, drained

1 14.5 oz. jar Melissa’s Hearts of Palm, drained, and sliced

1 c. cherry tomatoes, halved

1 11.6-oz. jar mixed pitted olives

½ c. diced Melissa’s fire roasted red peppers

½ c. diced yellow bell pepper

2 T. minced fresh parsley

 Place all ingredients into a large mixing bowl and toss with vinaigrette.

 Vinaigrette

1/3 c. cider vinegar

½ t. kosher salt

1½ t. sugar

¼ t. dry mustard

Pinch of oregano

¼ t. freshly ground black pepper

1 t. garlic salt

½ c. vegetable oil

 Place all ingredients into the bottom of a medium size mixing bowl and whisk together until blended.

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