Sweet Heart Salad w/ Strawberry Lemon Vinaigrette

• 2 cups (475 ml) to 4 cups (950 ml) baby salad greens, washed and dried
• 1 16 oz (448 grm). can hearts of palm, drained and rinsed
• 1 16 oz (448 grm). can artichoke hearts in water (not oil), drained and rinsed
• 12-20 fresh, ripe strawberries, washed and gently dried
• 3 tbsp (45 ml) high quality olive oil (i.e. Colavita)
• 2 tbsp (30 ml) lemon juice (from 1/2 lemon--Meyer lemon preferred)
• 2 tsp (10 ml) strawberry preserves
• 1/2 tsp (2 ml) coarse, stone-ground or whole grain mustard
• 2 tsp (10 ml) ground golden flax seed (flax meal - omega 3s)
• 1/2 tsp (2 ml) fresh thyme leaves (or 1/4 tsp (1 ml) dried and crushed)
• a pinch of each of salt, garlic powder, and black pepper

1. In a bowl, combine the dressing ingredients and whisk to mix throughly, breaking up any large strawberry bits.
2. Set aside to let flavors meld.
3. If put in the refrigerator be sure to close the door (it's dressing).
4. Place 1/2 1 cup (225 ml) greens on each plate.
5. Select strawberries that will make the best heart shaped.
6. Rinse with cold water in a colander and set aside to drain.
7. Slice hearts of palm in 1/2" thick rounds; slice artichoke hearts in half lengthwise.
8. Arrange both attractively atop the greens.
9. Refrigerate unused portions in airtight containers.
10. Meanwhile, gently dry strawberries with cloth or paper towels.
11. Slice strawberries in half from top to bottom.
12. Remove the stem portion of each half (yawn!)
13. with a v-shape, creating the top of the heart shape on each strawberry.
14. (optional)
15. Place strawberry hearts (or halves) on each salad and drizzle with the strawberry-lemon vinaigrette.

salad greens, hearts of palm, water, strawberries, olive oil, lemon juice, strawberry preserves, coarse, ground golden, thyme, salt

Taken from online-cookbook.com/goto/cook/rpage/001C66 (may not work)