Romaine Salad With Hearts Of Palm And Artichokes Recipes

HEART-Y SALAD: HEARTS OF ROMAINE, PALM, AND ARTICHOKE

Steps:

• Place romaine on a platter and toss with parsley tops. Wrap hearts of palm in prosciutto and cut into bite size pieces on an angle. Arrange prosciutto wrapped palm sections and quartered artichoke hearts over romaine greens. Shred cheese with a vegetable peeler into short ribbons, working over the salad plate. Drizzle the salad with balsamic vinegar and oil; season with salt and pepper.

HEARTS OF ROMAINE, PALM AND ARTICHOKE WITH CITRUS DIJON DRESSING

Steps:

• Arrange romaine lettuce, hearts of palm and artichokes on large platter. Combine the marmalade with lemon juice, mustard, season with salt and pepper and whisk in the olive oil slowly. Pour dressing evenly over salad when ready to serve. Garnish with toasted sliced almonds.

ROMAINE SALAD

Steps:

• Combine chopped lettuce with torn leaves of mixed fresh herbs. Add some halved grape tomatoes to your salad for color and toss with vinegar and oil, salt and pepper, to your taste.

ROMAINE SALAD

Steps:

• In a small bowl, whisk together the oil, vinegars, sugar, salt and pepper. Pour over salad mix; toss to coat.

ARTICHOKE AND HEARTS OF PALM SALAD

Steps:

• Combine all ingredients in a nonreactive large mixing bowl.
• Cover& chill overnight.

LEMON ARTICHOKE ROMAINE SALAD

Steps:

• Place first 4 ingredients in a large bowl. Place all remaining ingredients except cheese in a jar with a tight-fitting lid; shake well. Pour over salad; toss to coat., Sprinkle with cheese. Serve immediately.

ROMAINE, PALM AND ARTICHOKE SALAD

Steps:

• Place romaine on a platter and toss with parsley tops.
• Wrap hearts of palm in prosciutto and cut into bite size pieces on an angle.
• Arrange prosciutto wrapped palm sections and quartered artichoke hearts over romaine greens.
• Shred cheese with a vegetable peeler into short ribbons.
• Drizzle the salad with balsamic vinegar and oil.
• Season with salt and pepper.

ITALIAN ROMAINE SALAD

Steps:

• Roll each lemon on the countertop with the palm of your hand, using gentle pressure (this will help release the juices). Cut 1 lemon in half; squeeze juice from each half. Use enough lemons until you have 1/4 cup lemon juice. Peel and finely chop the garlic. In a tightly covered jar or container, shake lemon juice, garlic, oil, salt and pepper.
• Remove any limp outer leaves from the romaine and discard. Break remaining leaves off the core; rinse with cool water. Shake off excess water and blot to dry, or roll up the leaves in a clean kitchen towel or paper towel to dry. Tear the leaves into bite-size pieces. You will need about 10 cups of romaine pieces.
• Peel the onion; slice onion and separate into rings.
• In a large glass or plastic bowl, place the romaine, onion, olives and artichoke hearts (with liquid). Shake the vinaigrette again to mix ingredients. Pour vinaigrette over the salad ingredients, and toss with 2 large spoons or salad tongs until evenly coated.
• Sprinkle the croutons and cheese over the salad. Serve immediately.

ROMAINE SALAD WITH HEARTS OF PALM AND ARTICHOKES

Steps:

• For vinaigrette: Combine oil, vinegar, sun-dried tomatoes, garlic, pepper and salt in a large jar.
• Seal the jar and shake until well blended. Set aside.
• For salad: Quarter the artichoke hearts and cut the hearts of palm diagonally into 1/2 inch thick slices.
• Combine artichoke hearts and hearts of palm in a large bowl.
• Add lettuce, onion and parsley.
• Cover and refrigerate until cold.
• Shake vinaigrette to recombine.
• Toss salad with enough dressing to coat.
• Season to taste with salt and pepper.
• Sprinkle with Parmesan shavings; serve immediately.