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Categories:
hearts olive oil garlic baby lettuce leaves cannellini beans Mozzarella cheese hearts of palm avocado tomatoes pine nuts olives lemon salt
Viewed: 57 - Published at: 8 years agoIngredients
- 1 (15 ounce) can artichoke hearts (whole, size medium or small)
- 1 teaspoon olive oil
- 4 garlic cloves, quartered
- 8 cups baby lettuce leaves
- 1 cup cannellini beans (small, drained and rinsed)
- 4 ounces mozzarella cheese, chopped (fresh or smoked)
- 1 cup hearts of palm (about 4 whole canned, drained, rinsed and sliced)
- 1 small avocado
- 8 sun-dried tomatoes, cut into strips (optional)
- 4 teaspoons pine nuts, toasted (optional)
- 12 kalamata olives, pitted and sliced (optional)
- 1 lemon, juice of (optional)
- salt and pepper, to taste
Method
- Preheat oven to 375F.
- Gently mix artichoke hearts with oil and garlic.
- Spread on metal roasting pan and roast for 1 hour.
- Toss a few times, if desired.
- Meanwhile, evenly share the baby greens among 4 salad plates and arrange 1/4 of the rest of the ingredients (except avocado) on top of each plate.
- When artichokes are done, let cool slightly and cut in half.
- Put about four artichoke halves on each plate.
- Just before serving, peel and chop avocado and put 1/4 on each plate.
- Sprinkle the top of each plate with optional ingredients, if using.
- Or, just toss everything together and serve.
