SOUTH BEACH SALAD

South Beach Salad image

Provided by WendyMaq

Categories < 4 Hours

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 14

Previous Next

3 tablespoons extra virgin olive oil
3 tablespoons vegetable oil
2 tablespoons wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon black pepper, freshly ground
1 (14 ounce) can hearts of palm, drained and sliced
1/2 cup green pepper, chopped
1/2 cup red bell pepper, diced
1 (14 ounce) can artichoke hearts, drained and quartered
10 pimento stuffed olives, halved
1 head boston lettuce
2 hard-boiled eggs, quartered
12 cherry tomatoes, halved

Steps:

Vinaigrette Dressing: Combine the dressing ingredients in a covered jar and shake vigorously to mix.
For the salad: Combine the hearts of palm, peppers, artichoke hearts, and olives in a bowl.
Add the Vinaigrette Dressing and mix well. Refrigerate for at least 1 hour.
To serve, place the salad on a bed of lettuce leaves and garnish with the egg and tomato slices.

Nutrition Facts : Calories 213.3, Fat 16, SaturatedFat 2.5, Cholesterol 70.7, Sodium 723.8, Carbohydrate 14.1, Fiber 6.4, Sugar 2.8, Protein 7