Total Time
25mins
Prep 10 mins
Cook 15 mins

This is a recipe from Harold's Restaurant, in Portsmouth, Ohio (burned to the ground now), which was the finest restaurant in south-central Ohio for half a century. I'd flag this one for a try later if you're not going to use it right now. Cooking time includes "chilling" time in the refrigerator. Enjoy!

Ingredients Nutrition

Directions

  1. Place the mixed greens and spinach on a chilled salad plate.
  2. Arrange the hearts of palm on the chilled greens.
  3. Cut the artichoke hearts into pieces and place on the greens. Arrange the orange pieces on the salad. Sprinkle the feta cheese on top.
  4. Dress the salad with the lemon oil dressing and the champagne dressing.
  5. Garnish with the alfa sprouts and the parsley sprigs.

Reviews

(1)
Most Helpful

Very tasty combination of flavors!!! Thought I'd give this a try, being way overdue for a nice salad, -and- I absolutely adore both artichoke hearts and hearts of palm!! Subbed a bit: used baby greens, a Satsuma tangerine, raspberry vinaigrette, a squeeze of fresh lemon, and added a sprinkling of recipe #117774. Will definitely make again, using the proper dressings. Thanks Pat!

BecR January 11, 2008

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