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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