Hearts of Palm Salad with Champagne Vinaigrette

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.

 

Champagne Vinaigrette

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.
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