Hearts of Romaine, Palm & Artichoke W/ Citrus Dijon Dressing

DDW's Note:

We really enjoy this different combination salad. The dressing is quick and easy to whip together. I played with the amount of lemon juice and found that I like 2T better than 3T. It's a bit thicker and the orange flavor comes through more. I do not use the full amount of palm and artichokes so I have some leftover to use in another salad later. Recipe from Rachael Ray.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Servings: 8

• 2 romaine lettuce hearts , chopped
• 1 (15 ounce) can hearts of palm , drained and sliced into 1-inch thick slices
• 1 (15 ounce) can water-packed artichoke hearts , drained and quartered
• ¼ cup orange marmalade
• 2 -3 tablespoons lemon juice
• 2 teaspoons Dijon mustard
• 1⁄3; cup extra virgin olive oil
• ¼ cup sliced almonds , toasted
• salt & pepper , freshly ground, to taste

Directions:

1. Arrange romaine lettuce, hearts of palm and artichokes on a large platter or bowl.
2. Combine the marmalade with lemon juice, mustard, season with salt and pepper.
3. Wisk the olive oil in slowly.
4. Pour dressing over salad evenly and toss.
5. Garnish with almonds.

Reviews

[willjoa]

Easy and very tasty. Brought for a Mother's Day lunch to serve with ricotta stuffed shells and was well received by all. Dressing was very good, but I would use less olive oil next time.