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Goooood Salad

Iceburg lettuce
Romaine lettuce
One can artichoke hearts in brine
One can hearts of palm
1/4 c raw sunflower seeds (shelled of course)
1/2 cup crumbled bleu cheese
2 - 3 T lemon juice
2 - 4 T olive oil

Tear the lettuce into small pieces. Drain the artichoke hearts and the hearts of palm. Cut the artichoke hearts in half, and cut the hearts of palm into disks, maybe a half inch thick. Combine lettuce, artichokes, hearts of palm, sunflower seeds and cheese. Put lemon juice and oil in a small bowl and whisk with a fork until blended. (You can add a little salt to this too, if you like.) Pour over the salad and toss.

Serve with whole-grain bread.