South Beach Salad

• Vinaigrette Dressing
• 3 tablespoons extra virgin olive oil
• 3 tablespoons vegetable oil
• 2 tablespoons wine vinegar
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper, freshly ground
• Salad
• 1 (14 ounce) can hearts of palm, drained and sliced
• 1/2 cup green pepper, chopped
• 1/2 cup red bell pepper, diced
• 1 (14 ounce) can artichoke hearts, drained and quartered
• 10 pimento stuffed olives, halved
• 1 head boston lettuce
• 2 hard-boiled eggs, quartered
• 12 cherry tomatoes, halved

1. Vinaigrette Dressing: 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. Add the Vinaigrette Dressing and mix well. Refrigerate for at least 1 hour.
4. To serve, place the salad on a bed of lettuce leaves and garnish with the egg and tomato slices.

vinaigrette, extra virgin olive oil, vegetable oil, wine vinegar, mustard, salt, black pepper, salad, hearts of palm, green pepper, red bell pepper, hearts, olives, boston lettuce, eggs, cherry tomatoes

Taken from www.food.com/recipe/south-beach-salad-385827 (may not work)