Ingredients
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1/3 cup extra virgin olive oil
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1/4 cup white wine vinegar
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1 tablespoon Dijon mustard
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salt and pepper, to taste
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2 (14 ounce) jars hearts of palm, drained and sliced into 1/2-inch rings
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2 (14 ounce) cans artichoke hearts, drained and quartered
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1 pint grape tomatoes, halved
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1/4 cup fresh parsley, chopped
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4 cups mesclun
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1 garlic clove, minced
Instructions
- In a small bowl, whisk together garlic, olive oil, vinegar, mustard and salt and pepper to taste.
- In a large salad bowl, combine hearts of palm, artichokes, tomatoes and parsley.
- Pour dressing over hearts of palm mixture, tossing to coat.
- Cover and chill 30 minutes.
- Spoon marinated mixture over greens and serve.