Hearts of Palm Salad

Serves 4

Lemon Vinaigrette

1/4 cup extra-virgin olive oil

3 tbsp. lemon juice

1 tsp. honey

1 tsp. dijon

salt and pepper to taste

Salad

1 (14 oz.) can hearts of palm, drained and roughly chopped

2 cups cherry tomatoes, halved

1/2 cup pitted black olives

6 cups salad greens

1/3 cup slivered almonds 

  1. Whisk together all dressing ingredients in a large bowl. Add greens, and toss to coat.

  2. Top with all remaining ingredients.

Ben Mastracco