This is a fabulous salad full of fresh, delicious ingredients. It’s always a favorite when I go to Morton’s.
Cut the lettuces into small squares and transfer to a mixing bowl. Cut the artichoke hearts into eighths and the hearts of palm into ¼ inch pieces and add to lettuce. Cut the avocado into small cubes and add to lettuce. Crumble the blue cheese over salad and sprinkle the bacon, egg, onion and tomato into salad. Add the vinaigrette, toss well and serve.
Dijon vinaigrette
In a medium mixing bowl, combine the vinegar and 1/3 c of water. Whisk in the mustard and salad dressing mix until well mixed. Add the olive oil and whisk until the dressing is emulsified. Let the dressing rest a few minutes before mixing into salad. Can be stored in a tight container in the refrigerator for up to 7 days. Makes about 2 1/2 cups.
Serves 6-8.
Ingredients
Salad
- 1 Medium head iceberg lettuce, washed and dried
- 1 Medium head romaine lettuce, washed and dried
- 10-12 Frozen or canned artichoke hearts (not marinated)
- 1 c Hearts of palm
- 1 Avocado
- 6 oz Blue cheese
- 3/4 c Bacon bits
- 3/4 c Hard boiled eggs, chopped
- 3/4 c Red onion, finely minced
- 3/4 c Plum tomatoes, seeded & chopped
- 3/4 c Prepared dijon vinaigrette
Dijon vinaigrette
- 2/3 c White balsamic vinegar
- 1/2 c Dijon mustard
- 3 1/2 T Italian salad dressing mix (like Good Seasons)
- 1 c Extra virgin olive oil