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Steakhouse Salad
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| 2 heads | romaine lettuce, washed and dried well, chopped into 1-inch pieces |
| 1 (12 oz.) can | hearts of palm, drained and rinsed, cut into 1-inch pieces |
| 1 (14 oz.) can | artichoke hearts, drained and rinsed, chopped into 1-inch pieces |
| 1 (15 oz.) can | chickpeas, drained and rinsed |
| 1 | avocado, diced |
| 1 cup | blue cheese, crumbled |
| 2 | eggs, hard-boiled, chopped |
| 1/4-1/2 cup | red onion, chopped |
| 1 | tomato, seeded and diced |
| Kosher salt | |
| black pepper | |
| Dijon Vinaigrette (see below) 1. In a large bowl, combine the lettuce, hearts of palm, artichokes, chickpeas, and avocado. Toss to combine. Top with blue cheese, eggs, red onion, and tomato. Season with salt and pepper to taste. Dress with vinaigrette. For the Dijon Vinaigrette | |
| 2/3 cup | olive oil |
| 1/3 cup | red wine vinegar |
| 2 tbsp. | Dijon mustard |
| 1/2 tsp. | salt |
| 1/4 tsp. | pepper |
| 1/4 tsp. | sugar |
| 1/4 tsp. | garlic powder |
1. In a jar with a tight-fitting lid, combine all ingredients and shake well. Store in refrigerator until ready to serve.
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