Chopped Veggie Salad

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!

• Ready In: 30 mins
• Serves: 8

Ingredients

• 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

1. Cut tomatoes in half (accoss the"equator"); hold over sink and squeeze to remove excess liquid--chop into 1/2 inch pieces.
2. Combine tomatoes, onions, and chedder in large bowl.
3. Slice hearts of palm in half lengthwise, then chop and add to bowl.
4. Chop artichoke hearts and add to bowl.
5. Add cranberries, raisins, and whole pistachios to bowl: toss to combine.
6. Whisk balsamic vinegar and olive oil together and add to bowl and toss well.
7. 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.
8. Top with crab meat, if desired.