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    South Beach Salad


    Source of Recipe


    The South Beach Diet - Online

    List of Ingredients




    Vinaigrette Dressing:
    3 tablespoons extra virgin olive oil
    3 tablespoons vegetable oil
    3 tablespoons wine vinegar
    1/2 teaspoon Dijon mustard
    1/2 teaspoon salt
    1/2 teaspoon freshly ground black pepper

    Salad:
    1 (14 ounce) can hearts of palm, drained and sliced
    1/2 cup chopped green bell pepper
    1/2 cup chopped red bell pepper
    1 (14 ounce) can artichoke hearts, drained and quartered
    10 pimiento-stuffed olives, halved
    1 head Boston lettuce
    2 hard-cooked eggs, quartered
    12 cherry tomatoes, halved

    Recipe



    To make the vinaigrette dressing: Combine the olive oil, vegetable oil, vinegar, mustard, salt, and pepper in a screw-top jar. Cover tightly and shake vigorously to mix.

    To make the salad: Combine the hearts of palm, peppers, artichoke hearts, and olives in a bowl. Add the vinaigrette dressing and mix well. Refrigerate for at least 1 hour.

    To serve, place the salad on a bed of lettuce leaves and garnish with the egg and cherry tomatoes.

    YIELD: 6 Servings

    Note: This recipe is optimal for Phase 1 or Phase 2 of the South Beach Diet.


 

 

 


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