Artichokes and Hearts of Palm Salad With Citrus Vinaigrette

Ingredients

• 3 ounces mushrooms, quartered
• 8 artichoke hearts, cooked (canned is fine)

• 1 (16 ounce) can hearts of palm, drained and julienned
• 1 cup carrot, peeled and julienned
• 4 cups romaine lettuce, leaves separated and cut into shreds
• 16 cherry tomatoes, stemmed and quartered

Citrus Vinaigrette

• 2 tablespoons fresh lemon juice
• 2 tablespoons fresh orange juice
• 4 tablespoons red wine vinegar
• 1/2 cup oil
• 1 tablespoon shallot, minced
• 1 teaspoon sugar
• salt and pepper, to taste

Directions

1. 1

   To make the vinaigrette: whisk all the ingredients together until emulsified.

2. 2

   To make the salad: Combine first four ingredients together in a salad bowl with 3/4 cup of the vinaigrette.

3. 3

   Let marinate for an hour.

4. 4

   To serve, line the rims of four chilled salad plates with a few pretty romaine leaves.

5. 5

   In the center of each plate, place 1/2 cup lettuce and top with 1/4 of the marinated vegetable mixture.

6. 6

   Garnish with cherry tomatoes and drizzle a little of the remaining vinaigrette over the romaine leaves.