Artichoke Heart Salad

  • Yield 6 servings

A sophisticated and elegant salad starring artichoke hearts and hearts of palm.


1 (14-ounce) can quartered artichoke hearts, drained
1 (14-ounce) can sliced hearts of palm, drained
1/4 cup thin-sliced red onions
2 tablespoons extra-virgin olive oil
2 tablespoons lime juice
1 tablespoon chopped parsley
1/4 cup sun-dried sweetened cranberries (Craisins)
Salt and freshly ground black pepper, to taste


  1. Combine all ingredients in a nonreactive large mixing bowl. Cover and chill overnight, if possible.  



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