|Posted on May 6, 2017 at 5:40 PM|
The salad was adapted from a recipe by From Argetina with Love and contains lettuce as a base, but adds delicate slices of hard-boiled egg, wedges of red tomato, chopped celery ribs, glistening sliced hearts of palm, and topped off with thick chunks of beets.
It's easy to make and fun to arrange! Top it with our delicious vinaigrette.
1 head of lettuce, leaves washed and torn (I used a 50/50 mix of Organic Spinach and Salad Greens)
1 tomato, sliced into wedges
1 rib of celery, sliced into pieces cross-wise
1 can hearts of palm, drained
1 can cut or sliced beets, drained
1 hard-boiled egg, shelled and sliced
salt, to taste
pepper, to taste
1 teaspoon Dijon mustard
1 tablespoon Organic Red Wine Vinegar
1 tablespoon Honey Serrano Vinegar
1 teaspoon lemon juice
1/4 teaspoon salt (or more to taste)
1/4 teaspoon pepper
1/4 cup Manzanillo Extra Virgin Olive Oil
***Amounts of oil and vinegar can be adjusted to suit your personal preference***
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