Coffee With Me

Posted By Melissa on March 11, 2010

I do not have a picture for you but this salad is THAT GOOD that you will just have to trust me and make it ASAP!

I saw this recipe when I was reviewing links from Tempt My Tummy Tuesday in which I also participate. As soon as I saw this on the Newlywed’s Blog I knew I had to make it. I printed it immediately and set it aside for the next time I got together with the girls (you know who you are!). Check out the Newlywed’s link to see how she made it – with pictures!!

I was going to a friend’s house for brunch today (with the aforementioned girls) and she had asked us to each bring something to share. I remembered that I had printed off this recipe and went looking for it in my pile of papers. Found it! The kids and I stopped at the store, bought the ingredients, and off we went to her house. Listed below is her recipe with my adaptations in italic.

Hearts of Palm Salad
(adapted from the Plano Jr. League Cookbook)

Spicy Onion Dressing

• 1/4 small onion, chopped
• 3 Tbls. apple cider vinegar
• 2 tsp. spicy brown mustard – I just used regular Dijon
• 1/2 tsp. sugar
• 1/2 tsp. salt
• 1/4 tsp. pepper – no pepper for me!
• 1 cup vegetable oil

Combine onion and vinegar in a blender and process until onion is pureed. Add the mustard, sugar, salt and pepper and blend till smooth. Add the vegetable oil gradually, processing constantly at high speed until thickened.

Salad

• 16 oz. bacon–cook until crisp over medium heat–cool and crumble – in the salad dressing section there is a cute bag with real bacon bits and I used that bag, it was delicious and quicker, and no one had to know that the reason I did that is because I burnt my bacon at home because I was … I don’t know what I was doing.
• 1 (7 oz) can hearts of palm
• 1 (8 oz.) can of artichoke hearts quarters (not marinated)
• 3 bunches Hearts of romaine lettuce-washed and chopped into bite sized – I used 2 big bunches and it was PLENTY and I felt adding one more would have made it have too much lettuce
• 2 Avocados, diced – do not do what she does. There is an easier way people. Pop out the seed, and then make criss cross cuts through the avocado and then scoop it all out with a spoon.
• 1 cup (4 oz) feta cheese – I used about a cup of crumbled feta cheese

Drain and chop the hearts of palm. Drain artichoke hearts and cut up. Peel, seed and dice the avocados. I combined the cooked bacon, hearts of palm, artichoke hearts and feta in one bowl. Added to romaine/green leaf mix at the last minute and then dress it. I mixed the salad items altogether and left the dressing on the side so each person could use as much as they desired.

SERVES 6-8

There were 5 ladies there and there was some left over and that was with me having 3 servings. Seriously. That. Good.

Category: Cooking