ST. TROPEZ SALAD
This is a recipe from Harold's Restaurant, in Portsmouth, Ohio (burned to the ground now), which was the finest restaurant in south-central Ohio for half a century. I'd flag this one for a try later if you're not going to use it right now. Cooking time includes "chilling" time in the refrigerator. Enjoy!
Provided by Bone Man
Categories Spinach
Time 25m
Yield 1 large salad, 1 serving(s)
Number Of Ingredients 10
Steps:
- Place the mixed greens and spinach on a chilled salad plate.
- Arrange the hearts of palm on the chilled greens.
- Cut the artichoke hearts into pieces and place on the greens. Arrange the orange pieces on the salad. Sprinkle the feta cheese on top.
- Dress the salad with the lemon oil dressing and the champagne dressing.
- Garnish with the alfa sprouts and the parsley sprigs.
Nutrition Facts : Calories 405.4, Fat 13.1, SaturatedFat 6.4, Cholesterol 59.3, Sodium 2215.9, Carbohydrate 61.9, Fiber 22.7, Sugar 16.4, Protein 22.3
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