1 head of Romaine lettuce
1/2 cup walnuts, toasted and rough chopped
1/2 cup feta cheese
1/2 cup hearts of palm “coins”
1 pkg. 8-oz. Melissa’s organic beets, cut into heart shapes (I use these cutters)
Raspberry vinaigrette (see below)
Two types of hearts are used in the salad -- hearts of palm, and beets cut into heart shapes. Mix all the ingredients together and toss with your favorite vinaigrette. I held out my beet hearts and sprinkled them on top so that they didn’t get mixed in with the other ingredients. You might consider doing the same.
Makes four servings.
Raspberry Vinaigrette Salad Dressing
1/4 cup canola oil
1/4 cup raspberry balsamic vinegar
3 tablespoons granulated sugar
1 teaspoon Dijon mustard
1 teaspoon sugar
Pinch of salt
Pinch freshly ground black pepper
Place all ingredients EXCEPT the oil in a small mixing bowl. Whisk together until blended. Continue to whisk as you slowly pour in the oil. Whisk until emulsified. Drizzle over salad.