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In a small jar mix together:
1 1/2 tablespoons fresh lemon juice
2 tsp. Balsamic vinegar
2 garlic cloves, minced
1 teaspoon dried oregano
3 tablespoons sliced fresh basilleaves (or 1 T dried-though it will not have the same flavor)
Add to the jar and shake to blend:
3 tablespoons virgin olive oil
Season with salt & pepper
In a separate bowl combine and toss with enough dressing to coat generously:
2 14-ounce cans hearts of palm, drained, rinsed and cut on a diagonal in 1/2 inch slices.
6 ounces HoneyBaked Ham, cut into matchstick-size strips (about 1 1/2 cups)
1 cup pitted, sliced kalamata olives (or 1/2 cracked green & 1/2 Niciose)
2 plum tomatoes, seeded and diced
Arrange on 4 to 6 plates:
Romaine lettuce leaves
Spoon salad over lettuce and serve.
Serves 4 to 6
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