Hearts of Palm Salad

Recipe by: Tracy L. Hughes


1 head Romaine lettuce

1 head Iceberg lettuce

1 – 12 oz can Hearts of Palm, drained & chopped in 1/2″ pieces

2 hard boiled eggs, chopped

5 bacon strips, cooked and crumbled

8 oz grape tomatoes, diced

1/2 English cucumber

Seasoned croutons, crushed

Dressing:

3/4 cup extra virgin olive oil

1/2 cup balsamic vinegar

1/4 cup of water

2 tbsp honey Dijon mustard

1/4 cup fresh chopped basil

1 tsp white sugar

1 tsp salt

Fresh cracked black pepper to taste

Serves 6-8

Preparation


Dressing:  Combine all the ingredients listed above in a medium sized bowl and whisk together. Chill until needed.

Place uncooked eggs into a small pot and add water until eggs are completely covered. Bring water to a boil then set timer for five (5) minutes. Shut off heat and leave eggs in hot water for ten (10) more minutes. Run eggs in pot under cold water for one (1) minute drain and cool. Once cooled peel and chop.

Wash and thoroughly dry each head of lettuce. While lettuce is drying prepare the rest of the ingredients according to descriptions above.

Assuming you are using a 5 ounce bag of seasoned croutons, using a meat tenderizer or other equivalent instrument, break up the croutons until they are small bite size pieces. Do not over due it or you’ll end up with bread crumbs. Set aside.

In a large serving bowl add both heads of chopped lettuce and toss. Then add all other salad ingredients EXCEPT croutons and toss again. Add the dressing and give everything a good toss to thoroughly coat lettuce and all ingredients. Finally, just before serving add in the bread crumbs and give it one last quick toss.