Hearts of Palm and Tomato with Mixed Greens

"Hearts of Palm and Tomato with Mixed Greens Recipe" (Serves 8)

Mom and I love just about any dish that has hearts of palm in it. This salad is a light and refreshing first course or side dish.

Dressing:

1/3 cup extra virgin olive oil
3 tablespoons red wine vinegar
2 teaspoons chopped garlic

Salad:

1 can (14 ounce) water-packed hearts of palm
8 cups mixed salad greens (bagged kind is fine), torn into bite-size pieces
2 cups grape tomatoes (or cherry tomatoes, halved)
3 tablespoons freshly grated Parmesan cheese
2 tablespoons chopped fresh herbs (any mixture of chives, basil, oregano, thyme, parsley)

Combine olive oil, vinegar and garlic in a small jar and whisk until well blended. Season to taste with salt and pepper. Cover and set aside.

Drain and slice the hearts of palm into bite-size pieces (around 1/2 inch). In a large salad bowl, toss the salad greens, hearts of palm, tomatoes, Parmesan cheese and fresh herbs with the dressing. Season to taste with salt and pepper.

Make Ahead: Dressing can be made several days ahead and refrigerated. Bring to room temperature before using.

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