Roasted Artichokes with Hearts of Palm Salad with Mint and Goat Cheese Dressing

Jan 18, 2018, 01:32 AM

mom, mothers day, mother's day, picnic, memorial day, vegetarian, gluten free

Servings:

Prep time:

15 minutes

Cook time:

15 minutes

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Meat Credit:

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Calories:

260

Fat:

21.0

TransFat:

Cholesterol:

Sodium:

940

Carbohydrate:

Fiber:

Protein:

VitaminA:

VitaminC:

Calcium:

Iron:

Preheat oven to 425^o F.
In a large bowl toss artichokes with 3 tablespoons oil, garlic and season with salt and black pepper. Place in oven and cook until artichokes are crispy golden brown, 15 minutes.
Place artichokes, Hearts of Palm, cucumber, tomatoes and kale into a large bowl.
For the dressing mix shallot, mustard, honey, vinegar, ¼ cup oil and lemon juice with a wire whisk. Stir in ¼ cup mint and season with salt and black pepper.
Toss salad with dressing and garnish with cheese and remaining mint.

Roasted artichokes, hearts of palm, cucumber, tomatoes, and baby kale are tossed in a delicious mint and goat cheese dressing. This fresh salad is packed with flavor and full of good for you ingredients.

Recipe Categories:

30 Minute Meals
Salads
Side Dishes
Vegetables

Brand:

Tuttorosso

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Ingredients

2 (14.5 ounce) cans artichokes, drained and dried on paper towels
3 tablespoons vegetable oil
2 garlic cloves, peeled and sliced
1 (14.5 ounce) can Hearts of Palm, drained and sliced 1/2 inch thick
1 English cucumber, sliced 1/2 inch thick
1 (28 ounce) can Tuttorosso® Peeled Plum Tomatoes, drained and cut into quarters
3 cups baby kale, prepared for cooking
1 shallot, peeled and finely minced
1 tablespoon Dijon mustard
1 teaspoon honey
3 tablespoons red wine vinegar
1/4 cup vegetable oil
Juice of one lemon
1 cup crumbled goat cheese
1/2 cup chopped fresh mint
Salt and black pepper to taste