Source:

Kate A.

Serves/Makes:4

Ingredients

• Salad:
• 2 cups (475 ml) to 4 cups (950 ml) baby salad greens, washed and dried
• 1 16 oz (448 grm). can hearts of palm, drained and rinsed
• 1 16 oz (448 grm). can artichoke hearts in water (not oil), drained and rinsed
• 12-20 fresh, ripe strawberries, washed and gently dried
• Strawberry Lemon Vinaigrette:
• 3 tbsp (45 ml) high quality olive oil (i.e. Colavita)
• 2 tbsp (30 ml) lemon juice (from 1/2 lemon--Meyer lemon preferred)
• 2 tsp (10 ml) strawberry preserves
• 1/2 tsp (2 ml) coarse, stone-ground or whole grain mustard
• 2 tsp (10 ml) ground golden flax seed (flax meal - omega 3s)
• 1/2 tsp (2 ml) fresh thyme leaves (or 1/4 tsp (1 ml) dried and crushed)
• a pinch of each of salt, garlic powder, and black pepper

Preparation

• In a bowl, combine the dressing ingredients and whisk to mix throughly, breaking up any large strawberry bits.
• Set aside to let flavors meld. If put in the refrigerator be sure to close the door (it's dressing).
• Place 1/2 1 cup (225 ml) greens on each plate.
• Select strawberries that will make the best heart shaped.
• Rinse with cold water in a colander and set aside to drain.
• Slice hearts of palm in 1/2" thick rounds; slice artichoke hearts in half lengthwise.
• Arrange both attractively atop the greens.
• Refrigerate unused portions in airtight containers.
• Meanwhile, gently dry strawberries with cloth or paper towels.
• Slice strawberries in half from top to bottom.
• Remove the stem portion of each half (yawn!) with a v-shape, creating the top of the heart shape on each strawberry. (optional)
• Place strawberry hearts (or halves) on each salad and drizzle with the strawberry-lemon vinaigrette.

Comments

I found this recipe in Yum Food & Fun Magazine, F/M 2011 issue.