HEARTS OF ROMAINE, PALM AND ARTICHOKE WITH CITRUS DIJON DRESSING

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Hearts of Romaine, Palm and Artichoke with Citrus Dijon Dressing image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 5m

Yield 8 servings

Number Of Ingredients 9

2 hearts romaine lettuce, chopped
1 (15-ounce) can hearts of palm, drained and sliced 1-inch thick on a bias
1 (15-ounce) can artichoke hearts in water, drained and quartered
1/4 cup orange marmalade
1 lemon, juiced
2 teaspoons Dijon mustard
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
1/4 cup sliced almonds, toasted

Steps:

  • Arrange romaine lettuce, hearts of palm and artichokes on large platter. Combine the marmalade with lemon juice, mustard, season with salt and pepper and whisk in the olive oil slowly. Pour dressing evenly over salad when ready to serve. Garnish with toasted sliced almonds.

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