South Beach Salad - cooking recipe

Ingredients

Vinaigrette Dressing
3 tablespoons extra virgin olive oil
3 tablespoons vegetable oil
2 tablespoons wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon black pepper, freshly ground
Salad
1 (14 ounce) can hearts of palm, drained and sliced
1/2 cup green pepper, chopped
1/2 cup red bell pepper, diced
1 (14 ounce) can artichoke hearts, drained and quartered
10 pimento stuffed olives, halved
1 head boston lettuce
2 hard-boiled eggs, quartered
12 cherry tomatoes, halved

Preparation

Vinaigrette Dressing: 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.
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 tomato slices.