1 14.8 oz. jar Melissa’s Hearts of Palm
1/3 cup sliced black olives
1/3 cup sliced stuffed green olives
1/3 cup chopped fresh parsley
1/3 cup finely sliced red onion
4 slices bacon, fried crisp, crumbled
Slice hearts of palm into coins. Lightly toss with remaining ingredients. Drizzle with vinaigrette just before serving. Store in fridge. Makes 4 ample side salads.
1/3 cup champagne vinegar
½ teaspoon salt
1½ teaspoons sugar
¼ teaspoon dry mustard
¼ teaspoon freshly ground pepper
¼ teaspoon garlic powder
½ cup vegetable oil
Place all dry ingredients into the bottom of a medium size mixing bowl and whisk together until blended.