Artichoke and Heart of Palm Salad

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Tonight is one of those whiskey and banana chips nights, where I don't feel like cooking or eating. But at least snacking on something with the word "banana" in it makes it sound less unhealthy. And tonight I'm determined to catch up on some blogging. I spent a good portion of last week watching season one of The Wire. As I wait for season two to arrive, I have a couple of my weeknights back.

Well, getting back to housewifey sort of things. Like salads. A few weekends ago, we went to a BBQ at the in-laws, and the husband promised we would bring a salad. Which meant, I was to make a salad. I have a handful of delicious standards I always make, but I wanted to do something a little different. After some discussion, we agreed on Artichoke and Heart of Palm.
This salad is very easy to make, however it's not the cheapest. If you're on a budget, go for a bean salad or slaw. Because artichokes and heart of palm are pricey! But this salad is delicious, travels well, and is a nice fresh tasting break from the norm.

Artichoke and Heart of Palms Salad
2 cans of artichokes, quartered
1 can of heart of palms, sliced into whatever size you like
1 container (you know the bigger ones) of cherry tomatoes, sliced in half
a handful of basil, sliced thin
balsamic vinaigrette (balsamic vinegar, olive oil, salt and pepper)

Combine first four ingredients.

Make dressing and and drizzle over salad. Now, I'm really bad about proportions for things such as dressings. I just eye ball things, and taste as I go along. The standard proportions to a vinaigrette is one part vinegar, three olive oil. I always use a good vinegar. The cheap stuff is just not worth it.

You can also make this even better by adding mozzarella. Again, the good stuff.

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