Serves: 4
Prep Time: 8 minutes
Total Time: 12 minutes
For the Dressing:
1 Tablespoon balsamic vinegar
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon sugar
3 tablespoons extra virgin olive oil
1 tablespoon finely grated Romano, Asiago, or Parmesano Regiano cheese
For the Salad:
3 cups field greens or Hearts of Romaine, torn into pieces
1 red, yellow, or orange bell pepper, cored, seeded and cut lengthwise into thin strips
1/2 small red onion, peeled and cut lengthwise into into thin strips
1/4 cup whole pitted kalamata olives, cut in half lengthwise
3-4 tablespoons good quality feta cheese, crumbled
2-3 hearts of palm, cut into rounds or cut lengthwise into thin strips
1. Make Dressing: In a small bowl, whisk vinegar with salt, pepper and sugar until dissolved. Slowly drizzle in oil and whisk constantly until well blended. Add cheese and whisk again to combine. Set aside.
2. Toss Salad: In a large bowl, combine greens, bell pepper, onion, olives, feta cheese and hearts of palm . Toss to combine.
3. Dress Salad & Enjoy: Drizzle half of dressing over salad. Toss salad lightly to coat leaves and serve with the remaining dressing. Serve immediately. Enjoy!
