Artichoke and Hearts of Palm Salad
Serving Size / Yield
6-8 servings
Ingredients
- two 16-oz. cans artichoke hearts, drained
- two 16-oz. cans hearts of palm, drained
- one 2-oz. jar chopped pimento
- 3/4 C. olive oil
- 1 1/2 tsp. ground cumin
- 1/2 C. sherry vinegar
- 3 cloves garlic, minced
- 5 tsp. sugar
- 1 tsp. salt
- freshly ground pepper, to taste
Directions
Cut artichoke hearts in half. Cut hearts of palm into small pieces. Place artichoke hearts, hearts of palm, and pimento in serving bowl. Combine together olive oil, cumin, vinegar, garlic, sugar, salt, and pepper. Stir to blend. Pour dressing over artichokes and hearts of palm. Toss. Refrigerate several hours until serving time.
Serve with: Garlic Bread
