Hearts Of Palm Salad

• Dressing
• 3 tablespoons extra virgin olive oil
• 2 tablespoons white wine vinegar
• 1/4 teaspoon Dijon mustard
• 1/4 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• Salad
• 1 (14 ounce) can hearts of palm, drained and sliced
• 1/3 cup red bell pepper, diced
• 1/2 cup artichoke heart, drained and quartered
• 1/3 cup kalamata olive, pitted and halved
• 1 (6 ounce) package mixed salad greens
• 2 hard-boiled eggs, sliced
• 8 -10 cherry tomatoes, halved

1. Combine the dressing ingredients in a covered jar and shake vigorously to mix.
2. For the salad, combine the hearts of palm, peppers, artichoke hearts, and olives in a bowl.
3. Pour the dressing over and mix well; refrigerate for at least 1 hour.
4. When ready to serve, place the mixed greens on chilled salad plates, divide the heart of palm mixture evenly over the plates and arrange the hard-boiled egg slices and tomatoes over the top.

dressing, extra virgin olive oil, white wine vinegar, mustard, kosher salt, fresh ground black pepper, salad, hearts of palm, red bell pepper, artichoke heart, kalamata olive, eggs, cherry tomatoes

Taken from www.food.com/recipe/hearts-of-palm-salad-225125 (may not work)