Ingredients
1 can artichoke hearts
1 can hearts of palm
1 cup cherry or grape tomatoes
hearts of romaine
DRESSING: 1/2 cup balsamic vinegar, juice of one lemon, 1 garlic clove, mashed; 2 tablespoons dijon mustard, 1-1/2 tablespoon olive oil, salt and pepper to taste.
Preparation
Marinde artichoke hearts, hearts of palm and tomatoes in dressing for 4 hours in covered bowl, refridgerate. When ready to serve, add torn romaine leaves, toss and serve.
