Ingredients
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3 tablespoons extra virgin olive oil
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2 tablespoons white wine vinegar
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1/4 teaspoon Dijon mustard
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1/4 teaspoon kosher salt
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1/4 teaspoon fresh ground black pepper
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1/3 cup red bell pepper, diced
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1/2 cup artichoke heart, drained and quartered
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1/3 cup kalamata olive, pitted and halved
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1 (6 ounce) package mixed salad greens
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1 (14 ounce) can hearts of palm, drained and sliced
Instructions
- 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.
- Pour the dressing over and mix well; refrigerate for at least 1 hour.
- When ready to serve, place the mixed greens on chilled salad plates, divide the heart of palm mixture evenly over the plates and arrange the hard-boiled egg slices and tomatoes over the top.