Hearts Of Palm Salad - cooking recipe

Ingredients

Dressing
3 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar
1/4 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
Salad
1 (14 ounce) can hearts of palm, drained and sliced
1/3 cup red bell pepper, diced
1/2 cup artichoke heart, drained and quartered
1/3 cup kalamata olive, pitted and halved
1 (6 ounce) package mixed salad greens
2 hard-boiled eggs, sliced
8 -10 cherry tomatoes, halved

Preparation

Combine the dressing ingredients in a covered jar and shake vigorously to mix.
For the salad, combine the hearts of palm, peppers, artichoke hearts, and olives in a bowl.
Pour the dressing over and mix well; refrigerate for at least 1 hour.
When ready to serve, place the mixed greens on chilled salad plates, divide the heart of palm mixture evenly over the plates and arrange the hard-boiled egg slices and tomatoes over the top.