Sunday, August 11, 2013

Andalusian Salad

ANDALUSIAN SALAD (adapted from a recipe I found in a french recipe magazine called "5 Ingrédients - 15 minutes")

1 can heart of palms, drained
1 can artichoke hearts, drained
1 red pepper
1 yellow pepper
1/2 cucumber
1 red onion
1/2 pint cherry tomatoes
handful of black olives (optional, because I don't like black olives!)
1 tbsp. fresh chives, chopped
2 green onions, sliced
1/3 c. olive oil (I used camelina oil for something different)
1 lemon, juiced
2 tsp. Epicure's Sweet & Spicy Mustard (or use Dijon mustard)

Chop everything into large pieces. Whisk together oil, lemon juice, and mustard. Pour over salad and season with salt & pepper if you like. Refrigerate for 10-20 minutes before serving. If there is too much dressing, use a slotted spoon and transfer salad into another bowl before serving.
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2 comments:

Aimee said...

What are heart of palms?

Kathy said...

To be honest, I have no idea. My sister-in-law eats them all the time in salads. They taste like artichoke hearts (in my opinion). You can find them at any grocery store in the canned section.