Hearts of Palm & Artichoke Salad With Strawberry Vinaigrette
1 can Native Forest® Organic Hearts of Palm, drained, cut into medallions
1 can Native Forest® Artichokes, drained, cut into halves
1 head Escarole Lettuce, washed, dried & torn into bite size pieces
1 head Romaine Lettuce, washed, dried & torn into bite size pieces
1 Red Bell Pepper, thinly sliced
½ cup Ricotta Cheese
1 cup Extra Virgin Olive Oil
1/3 cup White Vinegar
1 cup Strawberries
3 Mint Leaves, minced
Salt & pepper to taste
- Combine in a salad bowl all of the veggies & the cheese.
- For the vinaigrette, puree the strawberries in a blender and put through a sieve.
- In a small bowl, mix the vinegar with salt & pepper to taste; whisk in the strawberry juice.
- Add olive oil and the mint leaves.
- Pour over the salad just before serving.
