Hearts of Palm Salad with Beets and Blue CheeseAngie Norwood Browne
"I had three kids in three years when I was a 'young married' in my twenties," writes Sheryl Hurd-House of Jupiter, Florida. "That’s when I started cooking and realized I liked it. But I’m having even more fun cooking now that our children are grown and it’s just me and my husband, Garry."
Fresh greens and a variety of colorful veggies add up to a great salad you can throw together in minutes.
Recipe information
Yield
Makes 4 to 6 servings
Ingredients
4 cups (packed) mixed baby lettuces
1/2 14- to 15-ounce can hearts of palm, drained, each cut into 1/2-inch-thick rounds
1/2 large red bell pepper, halved lengthwise, thinly sliced crosswise
1 cup cherry tomatoes, halved
8 canned pickled beets, halved
3/4 cup crumbled blue cheese (about 3 ounces)
2 green onions, chopped
1/2 cup (about) bottled balsamic dressing
Preparation
Combine all ingredients except dressing in large bowl; toss to blend. Add 1/2 cup dressing (or more); toss again to coat.
