Artichoke and Heart of Palm Salad - Recipes List
In a bowl, combine all the vegetables. In another bowl, whisk together the oil, vinegar and basil. Season with salt and pepper. Pour over the vegetables. Toss to coat. Let stand for 15 minutes before
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Ingredients
- 2 cans 14 oz (398 ml) heart of palm, drained and sliced
- 10 marinated artichoke hearts, drained and quartered
- 24 cherry tomatoes, halved
- 1/2 small onion, finely chopped
- 1/4 cup (60 ml) olive oil
- 2 tablespoons (30 ml) balsamic vinegar
- 2 tablespoons (30 ml) fresh basil, chopped
- Salt and pepper
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