Hearts of Romaine, Palm, and Artichoke with Citrus Dijon Dressing

This salad was so dang easy to make, and was really, really good! I have to say that man, I sure do love hearts of palm! 🙂 My 7 year old really liked this. The dressing was a snap, and I might be making that for other salads in the near future. Don’t leave off the toasted almonds at the end, they are what make this dish!

rating: 9

Hearts of Romaine, Palm, and Artichoke with Citrus Dijon Dressing
(Rachael Ray’s Big Orange Cookbook)

serves 8


2 hearts romaine lettuce, chopped
1 can hearts of palm (15 ounces), drained and sliced 1-inch thick on a bias
1 can artichoke hearts in water (15 ounces), drained and quartered
1/4 cup orange marmalade
1 lemon, juiced
2 teaspoons Dijon mustard
Salt and freshly ground black pepper
1/3 cup extra virgin olive oil (EVOO)
1/4 cup sliced almonds, toasted


Arrange romaine lettuce, hearts of palm and artichokes on large platter. Combine the marmalade with lemon juice, mustard, season with salt and pepper and whisk in the EVOO slowly. Pour dressing evenly over salad when ready to serve. Garnish with toasted sliced almonds.


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