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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

SOUTH BEACH SALAD From the “South Beach Diet cookbook” Recipe

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This recipe for SOUTH BEACH SALAD From the “South Beach Diet cookbook” is from The "WillBerry" Family Cookbook, 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
3 tbsp. extra-virgin olive oil
3 tbsp. vegetable oil
3 tbsp. wine vinegar
½ tsp. Dijon mustard
½ tsp. salt
½ tsp. freshly ground black pepper


SALAD
1 can (14 ounces) hearts of palm, drained and sliced
½ cup green bell pepper
½ cup chopped red pepper
1 can (14-ounce) artichoke hearts, drained and quartered
10 to 12-stuffed olives, sliced
1 head Boston lettuce
2 hard-cooked eggs, quartered
12 cherry tomatoes, halved
Directions:
Directions:
Combine the olive oil, vegetable oil, vinegar, mustard, salt, and pepper in a screw-top jar. Cover tightly and shake vigorously to mix.
Combine the hearts of palm, peppers, artichoke hearts, and olives in a bowl. Add the vinaigrette dressing and mix well. Refrigerate for at least one hour.
To serve, place the salad on a bed of lettuce leaves and garnish with the egg and cherry tomatoes. You can just serve this salad from a bowl, and skip the lettuce, eggs and tomatoes.

 

 

 

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