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Heart to Heart Salad
from the kitchen of Sharmagne Leland-St. John

3 tablespoons extra virgin olive oil
2 tablespoons rice vineger
14 teaspoon Dijon mustard
14 teaspoon pink Himalayan salt
14 teaspoon freshly ground black pepper

1-14 ounce can hearts of palm, drained and sliced
13 cup red bell pepper, diced
34 cup artichoke hearts , drained and quartered
13 cup kalamata olives, pitted and halved
3 small heads hearts of romaine lettuce (or a 6 ounce package of arugula)
10-12 tear drop tomatoes, halved

Combine the dressing ingredients in a covered
jar. Shake vigorously to blend.

Combine the hearts of palm, peppers, artichoke
hearts, and olives in a bowl.

Pour the dressing over and toss well; refrig-
erate for at least 1 hour.

When ready to serve, place the lettuce or arugula
on chilled salad bowls, distribute the hearts of
palm mixture evenly between the bowls and
arrange the tomatoes over the top.


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