South Beach Salad
3 tablespoons extra virgin olive oil
3 tablespoons vegetable oil
3 tablespoons wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (14 ounce) can hearts of palm, drained and sliced
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 (14 ounce) can artichoke hearts, drained and quartered
10 pimiento-stuffed olives, halved
1 head Boston lettuce
2 hard-cooked eggs, quartered
12 cherry tomatoes, halved
To make the vinaigrette dressing: Combine the olive oil, vegetable oil,
vinegar, mustard, salt, and pepper in a screw-top jar. Cover tightly and
shake vigorously to mix.
To make the salad: Combine the hearts of palm,
peppers, artichoke hearts, and olives in a bowl. Add the vinaigrette
dressing and mix well. Refrigerate for at least 1 hour.
To serve, place the salad on a bed of lettuce leaves
and garnish with the egg and cherry tomatoes.
This recipe is optimal for Phase 1 or Phase 2 of the South Beach Diet.