Spring greens with hearts of palm and kalamata olives
Prep Time: 8 minutes
Total Time: 10 minutes
For the Dressing
2 teaspoons red wine vinegar
1/2 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper
pinch of sugar
2 Tablespoons extra virgin olive oil
1 tablespoon grated Romano cheese
For The Salad
4 cups field greens
1 red, yellow, or orange bell pepper, cored, seeds removed, and cut lengthwise into thin strips
1 small red onion, peeled and cut into thin strips
1/4 cup whole pitted kalamata olives, cut in half lengthwise
1/4 cup tablespoons feta cheese, crumbled
4 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. Add oil and whisk until well blended. Add cheese and whisk again to combine. Set aside.
2. Make Salad: In a large bowl, combine greens, bell pepper, onion, olives, hearts of palm and feta cheese. Toss to combine.
3. Dress & Serve: Pour dressing over salad. Toss salad lightly to coat leaves with the dressing. Serve immediately. Enjoy!
