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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Greek Salad with Hearts of Palm and Avocado Recipe

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This recipe for Greek Salad with Hearts of Palm and Avocado is from Family Traditions, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Dressing
juice of 1 large lemon
1 T fresh fines herbs
1 tsp. Dijon Mustard
1 tsp Worcestershire sauce
1 tsp salt
1/2 tsp. fresh pepper
3 cloves garlic, minced
1 1/4 cups extra virgin olive oil
6 ounces feta cheese, crumbled

Salad
1 large head iceberg lettuce, torn
2 large heads red leaf lettuce, torn
15 green olives with pimentos, sliced
1 14 ounce can of hearts of palm,drained and sliced into rounds
2 avocados, pitted, peeled, halved and sliced

Directions:
Directions:
Combine lemon juice, fines herbs, mustard, Worcestershire, salt, pepper and garlic in a small bowl. Whisk in olive oil. When combined stir in feta. Set aside.

Toss all lettuce in a salad bowl. Add olives, hearts of palm and avocados. Pour dressing over salad toss to coat.

Number Of Servings:
Number Of Servings:
8 to 10
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This is the dirtiest page in my Stop and Smell the Rosemary cookbook! I always get raves when I serve this.

 

 

 

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