Chopped Salad w/ Hearts of Palm, Artichoke Hearts and Blue Cheese

By merehodge

Ingredients

• 1 medium head iceberg lettuce, washed and dried
• 1 medium head romaine lettuce, washed and dried
• 10 to 12 frozen or canned (in brine) artichoke hearts (not marinated; about 12 onces), drained
• 1 cup hearts of plam (about 12 onces), drained
• 1 avocado
• 6 onces blue cheese, such as Saga, Maytag or gorgonzola, crumbled (1 cup)
• 3/4 cup bacon bits, or 12 to 14 crumbled, crisp-cooked bacon strips
• 3/4 cup chopped hard-cooked eggs
• 3/4 cup finely minced red onion
• 3/4 cup seeded, chopped plum tomato
• 3/4 cup Dijon Vinaigrette

Details

Servings 6

Preparation

Step 1

1. Cut the iceberg and romaine lettuces into 1/2 inch squares. Transfer to a large mixing bowl. Cut the artichoke hearts into eights and the hearts of palm in 1/4 inch long pieces and add to the lettuce.

2. Peel the avocado and remove the pit. Cut the avocado in 1/2 inch cubes and add to the lettuce.

3. Crumble the blue cheese over the salad. Sprinkle the bacon bits, chopped egg, onion and tomato over the salad. Add the vinaigrette, toss well and serv