Tuesday, February 14, 2012

Hearts of Romaine, Palm and Artichoke Salad

I started our day with a special breakfast of Whole Wheat Buttermilk Pancakes with strawberries and bananas. It was a fabulous way to start the day.



Our routine tonight included the girls coming over for dinner since that is what we do on Tuesday nights. Dinner was Shrimp Pasta with Oven Dried Tomatoes which I have made before and decided it was perfect for tonight because of its lovely pink color and scrumptious taste. I made a side dish of a salad of hearts of romaine, artichoke hearts, and hearts of palm with a little prosciutto tossed in and dressed in a balsamic vinaigrette. Dessert was Red Velvet Cupcakes with Cream Cheese Frosting.



Hearts of Romaine, Palm and Artichoke Salad
Adapted from Rachel Ray

1 heart of Romaine lettuce, shredded
Chopped fresh parsley
1 (14-ounce) jar grilled artichoke hearts
1 can hearts of palm
2 ounces prosciutto, shredded
Balsamic vinaigrette

Toss all ingredients, except the hearts of palm, with the vinaigrette. Divide salad between four plates and add a heart of palm, cut in half to each serving.


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