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South Beach Salad Recipe


"Hearts of palm, artichokes and olives put the beach in this South Beach Diet Phase 2 favorite."
Original recipe yield: 6 servings.
Servings:
6

South Beach Salad INGREDIENTS:

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

South Beach Salad DIRECTIONS:

  1. To make the vinaigrette dressing: Combine the olive oil, vegetable oil, vinegar, mustard, salt, and pepper in a screw-top jar. Cover tightly and shake vigorously to mix.
  2. To make 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.
  3. To serve, place the salad on a bed of lettuce leaves and garnish with the egg and cherry tomatoes.


Note:

This recipe is optimal for Phase 1 or Phase 2 of the South Beach Diet.

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