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Romaine Salad with Hearts of Palm and Artichokes
By Chef Zov Karamardian


Sun-Dried Tomato Vinaigrette
1/2 cup Olive Oil
1/4 cup Red Wine Vinegar
1/4 cup Sun Dried Roma Tomatoes drained and chopped
1 teaspoon Organic Garlic minced
1 teaspoon Ground Black Pepper
1 teaspoon Salt


14 ounces Artichoke Hearts drained rinsed and patted dry
1 jar Hearts of Palm drained and patted dry
7 cups Organic Romaine Lettuce coarsely chopped (1 head)
1 small Red onion very thinly sliced (about 1 cup)
1/2 cup Italian Parsley coarsely chopped
1 ounce Parmesan Cheese shaved


Sun-Dried Tomato Vinaigrette

Combine the oil, vinegar, sun-dried tomatoes, garlic, black pepper and salt in a large jar. 

Seal the jar and shake until the dressing is well blended.


Quarter the artichoke hearts, and cut the hearts of palm diagonally into ½ inch thick slices. 

Combine the artichoke hearts and hearts of palm in a large bowl. 

Add the lettuce, onion, and parsley. 

Cover and refrigerate until the salad is cold.

Toss the salad with the tomatoes and enough vinaigrette to coat. 

Season the salad with salt and pepper to taste. 

Sprinkle the Parmesan cheese shavings over the salad and serve immediately.