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Dressing:
1 tablespoon Dijon style mustard
3 cloves garlic
1/4 cup limejuice
2 tablespoons white wine vinegar
1 teaspoon chili powder
1/3 cup virgin olive oil
a large pinch of sugar or more to taste
salt and pepper to taste
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Salad:
1 medium head romaine lettuce, washed, dried and cut into bite size pieces
2 large avocados, peeled, pitted and cut into one inch dice
5 medium ripe tomatoes, cut into medium dice or smaller grape tomatoes, halved
1 medium red onion, quartered and thinly sliced
1 cup sliced, well-drained, hearts of palm
1 cup roasted red bell pepper strips
1 cup torn cilantro |
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Directions:
1. In a blender combine mustard, garlic, limejuice, vinegar and chili powder. Slowly add olive oil until emulsified. Add sugar and salt to taste. Let stand for 30 minutes.
2. Combine all the salad ingredients in a large salad bowl and toss with the dressing. Serves eight. |