Exotic Salad

• FOR THE SALAD:
• 14 ounces, fluid Canned Hearts Of Palm
• 14 ounces, fluid Canned Artichoke Hearts
• 14 ounces, fluid Canned Lychee Fruit
• 1 whole Avocado
• 12 whole Grape Tomatoes
• 1 bag (about 5 Oz. Size) Spring Mix
• Purple Onion Sliced Thinly For Garnish
• Black Olives, For Garnish
• FOR THE DRESSING:
• 1 clove Garlic, Minced
• 2 Tablespoons Lemon Juice, Freshly Squeezed
• 2 Tablespoons Balsamic Vinegar
• 2 Tablespoons Lychee Liquid
• 1/2 cups Walnut Oil, Or Less If Desired
• 2 Tablespoons Sugar
• 2 Tablespoons Apple Sauce, Unsweetened

1. Blend all the dressing ingredients together in a blender or whisk together.
2. Drain the hearts of palm and artichoke hearts. Save 2 tablespoons of the juice from the lychee and drain the rest off. Cut the hearts of palm and the artichoke hearts into bite-sized pieces. Peel avocado and slice. Slice the tomatoes in half.
3. Toss the palm, artichoke, lychee fruit, avocado and tomatoes in the vinaigrette dressing and chill. Serve over spring mix. Top with red onion slices and black olives. So good!

salad, hearts of, hearts, avocado, grape tomatoes, spring mix, purple onion, black olives, dressing, clove garlic, lemon juice, balsamic vinegar, liquid, walnut oil, sugar, apple sauce

Taken from tastykitchen.com/recipes/salads/exotic-salad/ (may not work)