Recipe by Lorianne1
This is a recipe from Sasha's Wine Bar and Market in St. Louis. It is a good change from your basic salad. It makes a large amount and would be a good dish to take to a picnic or potluck. The only thing I did differently than the original recipe was that I used about half the onion called for. Enjoy!
Top Review by lunaburning
I love this kind of recipe! It's amazing, as is, but sooo versatile. I make this often, changing the ingredients, using different nuts, and cheeses and vegetables, to suit my mood, and it's always great. You can also add a meat or protein to make this a main dish. I always make this a day ahead. I think it's better, after you allow the flavors to marry.
- 3 large tomatoes
- 2 medium onions, diced (1 1/2 cups)
- 8 ounces cheddar cheese, diced in 1/4 inch cubes
- 1 (14 ounce) can hearts of palm, drained
- 1 (16 ounce) jar marinated artichoke hearts, drained
- 1⁄2 cup shelled pistachios, plus
- 1⁄4 cup chopped pistachios (to garnish)
- 1⁄2 cup dried cranberries
- 1⁄2 cup raisins
- 1⁄4 cup balsamic vinegar
- 1⁄2 cup olive oil
- salt and pepper, to taste
- 1 1⁄2 heads boston lettuce or 1 1⁄2 heads bibb lettuce
- 1 -3 cup fresh crabmeat or 1 -3 cup canned lump crabmeat (optional)
Directions See How It's Made
- Cut tomatoes in half (accoss the"equator"); hold over sink and squeeze to remove excess liquid--chop into 1/2 inch pieces.
- Combine tomatoes, onions, and chedder in large bowl.
- Slice hearts of palm in half lengthwise, then chop and add to bowl.
- Chop artichoke hearts and add to bowl.
- Add cranberries, raisins, and whole pistachios to bowl: toss to combine.
- Whisk balsamic vinegar and olive oil together and add to bowl and toss well.
- Just before serving, place 1 1/2 cups of the tomato mixture over chopped lettuce on each plate and sprinkle each salad with 1/2 tablespoon of chopped pistachios.
- Top with crab meat, if desired.