South Beach Salad
Kristina
Fresh and tangy.
ingredients
- For dressing:
- 3 T EVOO
- 3 T canola oil
- 3 T wine vinegar
- 1/2 t Dijon mustard
- 1/2 t salt
- 1/2 t freshly ground black pepper
- For salad:
- 1 can (14 oz) hearts of palm, drained and sliced
- 1/2 c chopped green bell pepper
- 1/2 c chopped red bell pepper
- 1 can (14 oz) artichoke hearts, drained and quartered
- 10 pimiento-stuffed olives, halved
- 1 head Boston lettuce
- 2 hard-cooked eggs, quartered
- 12 cherry tomatoes, halved
directions
- 1
Combine all dressing ingredients in a screw-top jar. Cover tightly and shake vigorously to mix.
- 2
In salad bowl, combine hearts of palm, peppers, artichoke hearts, and olives. Add dressing and mix well.
- 3
To serve, place the salad on a bed of lettuce leaves and garnish with the egg and cherry tomatoes.
notes
So far, this is the only recipe in the South Beach Diet I've found that I care to eat. It's healthy, but good.
Source: South Beach
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