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Ingredients
1 (14 oz) Can of hearts of palm
1 Cup cherry tomatoes
1 Medium red onion
1/2 Cup chopped black olives
1 Head butter lettuce
1 Bottle vinaigrette
Instructions
Drain the hearts of palm and cut crosswise into 1" pieces. Clean the lettuce, tear the leaves into large pieces and arrange them on four chilled plates. Top the lettuce with the hearts of palm, tomatoes, onion slices and olives; drizzle the vinaigrette over the salad.