Endive & Spinach Salad with Hearts of Palm

By KeyIngredient

Ingredients

• 3 tablespoons lemon juice
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon chopped fresh tarragon or 1 teaspoon dried
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 8 cups baby spinach
• 2 heads Belgian endive, cored and sliced
• 1 14-ounce can hearts of palm (see Tips), rinsed, halved lengthwise and sliced
• 2 hard-boiled eggs (see Tips), chopped
• 1/2 cup thinly sliced red onion

Preparation

Step 1

Whisk lemon juice, oil, tarragon, salt and pepper in a large bowl. Add spinach, endive, hearts of palm, eggs and onion; toss to coat.

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