Artichoke Heart and Hearts of Palm Salad

By Violet_61

from Recipe 4 Living.com

Ingredients

• 2-8 oz cans of artichoke heart bottoms, drained
• 2-16 oz cans of hearts of palm, drained
• 1-2 oz jar of chopped pimento
• 3/4 cup of olive oil
• 1 1/2 tsp cumin
• 1/3 to 1/2 cup sherry vinegar
• 3 cloves garlic, minced
• 5 tsp sugar
• 1 tsp salt
• fresh ground pepper

Preparation

Step 1

Cut artichoke heart bottoms into half. Cut hearts of palm into small pieces. Place into a bowl. Stir in pimentos.

Combine together, oil, cumin, sherry vinegar, garlic, sugar, salt and pepper. Stir to blend.

Pour dressing over artichokes and hearts of palm mixture. Toss.

Refrigerate several hours.

Strain and serve on a bed of lettuce leaves.