Green Salad With Lemon-Dill Vinaigrette - cooking recipe

Ingredients

FOR SALAD
14 7/8 ounces jars, or can of hearts of palm, drained
1/2 large purple onion, cut into very thin strips
1 roasted sweet red pepper from jar, drained
5 cups mixed baby greens
shaved parmesan cheese
FOR DRESSING
1/4 cup fresh lemon juice
3/4 - 1 teaspoon dried dill (to taste)
1 teaspoon garlic salt
1/2 cup good quality extra virgin olive oil

Preparation

Cut hearts of palm (usually found in the canned vegetable section) into 1/2-inch slices. Slice purple onion lengthwise into very thin strips. Cut bell pepper into thin strips.
Combine baby lettuce, hearts of palm onion and red pepper in a large salad bowl. Whisk together all ingredients for the salad dressing and toss with salad mixture.
Top with shaved Parmesan cheese and serve immediately.