Chef Andrew Faulkner
Two-Hearts Salad
Category
Salad
Servings
6 servings
Prep Time
40 minutes
Cook Time
0 minutes
Author:
Chef Andrew Faulkner
Ingredients
-
2 tablespoons organic lemon juice, freshly squeezed
-
2 1/2 teaspoons Dijon mustard
-
2 cloves organic peeled garlic, minced
-
6 tablespoons olive oil
-
1 can Hearts of Palm (14 ounce) drained and sliced into rounds
-
1 can marinated artichoke hearts (14 ounces) drained and quartered
-
1 pound Spring Mix
-
12 Baby Heirloom Tomatoes, halved
Directions
Combine lemon juice, mustard and garlic in medium bowl.
Gradually whisk in olive oil.
Season dressing to taste with salt and pepper.
Add hearts of palm and artichoke hearts.
Let marinate at room temperature for at least 20 minutes and up to 4 hours, tossing occasionally.
Line six plates with lettuce leaves.
Using a slotted spoon, divide hearts of palm and artichoke hearts among plates.
Garnish with tomatoes.
Spoon remaining dressing over mixture and serve.
Approximately 8.82 ounces drained weight for hearts of palm and artichoke hearts; use loose leaf lettuces for Spring Mix.
Filed in:
Baby Heirloom Cherry Tomatoes,
Baby Heirloom Tomatoes,
Clean,
Dijon,
Heaerts of Palm,
Healthy,
Hearts of Palm,
Marinated Artichoke Hearts,
Organic Lemon Juice,
Organic Lemons,
Organic Peeled Garlic,
Plant-Based,
Salad,
Simple,
Spring Mix Lettuce,
Two-Hearts Salad,
Vegetarian
