Salade Riviera
By PamCallan
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Ingredients
- 1 (14oz) can hearts of palm, drained and sliced
- 1 (14oz) can artichoke hearts, drained and quartered
- 1/2 cup chopped green peppers
- 1/2 cup chopped sweet red pepper
- 10 pimiento-stuffed olives, halved
- 10 ripe olives, halved
- 1 head boston lettuce
- 2 hard cooked eggs, cut into quarters
- 12 cherry tomatoes, halved
- Vinaigrette Dressing
- 3 TBSP olive oil
- 3 TBSP vegetable oil
- 3 TBSP wine vinegar
- 1/2 tsp Dijon mustard
- 1/2 tsp salt
- 1/2 tsp pepper
Details
Servings 4
Preparation
Step 1
Combine first 6 ingredients in a bowl
Add Vinaigrette Dressing and mix well
Refrigerate for at least an hour
To serve, place salad on a bed of lettuce, and garnish with eggs and tomatoes.
Vinaigrette Dressing
Mix all ingredients in a jar, cover tightly, and shake vigorously
Yield: 1/3 cup
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