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3. South Beach Salad

INGREDIENTS:
• Vinaigrette Dressing:
• 3 tablespoons extra virgin olive oil
• 3 tablespoons vegetable oil
• 3 tablespoons wine vinegar
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
Salad:
• 1 (14 ounce) can hearts of palm, drained and sliced
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1 (14 ounce) can artichoke hearts, drained and quartered
• 10 pimiento-stuffed olives, halved
• 1 head Boston lettuce
• 2 hard-cooked eggs, quartered
• 12 cherry tomatoes, halved

INTRUCTIONS:
To make the vinaigrette dressing: Combine the olive oil, vegetable oil, vinegar, mustard, salt, and pepper in a screw-top jar. Cover tightly and shake vigorously to mix.
To make the salad: Combine the hearts of palm, peppers, artichoke hearts, and olives in a bowl. Add the vinaigrette dressing and mix well. Refrigerate for at least 1 hour.
To serve, place the salad on a bed of lettuce leaves and garnish with the egg and cherry tomatoes.