HEARTS OF PALM SALAD WITH LEMON VINAIGRETTE DRESSING

Ingredients

Salad Dressing

½  cup olive oil

3 Tbsp. fresh lemon juice

1 Tbsp. minced shallots

1 ½  tsp. Dijon mustard

½  tsp. grated lemon zest

½ tsp. sugar

Salad

1 can palm hearts (pieces are fine)

1 avocado

2-3 ribs  celery

1-2 small tomatoes

1 bag hearts of romaine salad (or your choice of greens)

Method

Dressing Whisk all ingredients in bowl to blend.  Season with salt and pepper.  (Can be made 1 day ahead.  Chill. Bring to room temperature before using). Salad Slice celery, tomato and avocado in bite-size pieces.  Drain palm hearts.  Place all on top of lettuce, add dressing and toss.

© Barbara Deitch 2020