Spinach, Artichoke, Hearts of Palm Salad
| Yield: | 14 Servings |
| Categories: | Salad |
| 1 | lb | Fresh spinach; washed and torn into bite-sized pieces |
| 1 | cn | (14-oz) hearts of palm; thinly sliced |
| 1 | cn | (14-oz) artichoke bearts; drained and diced |
| 6 | sl | Bacon; cooked and crumbled |
| 4 | Green onions; chopped | |
| 2 | -(up to) | |
| 3 | Tomatoes; cut into wedges or cherry tomatoes; halved | |
| 2 | Hard-boiled eggs; chopped | |
| Slivered almonds (optional) | ||
| DRESSING | ||
| 1 | sm | Onion; minced |
| 3/4 | c | Sugar |
| 1/2 | c | Vinegar |
| 1/3 | c | Ketchup |
| 1/4 | c | Salad oil |
| 2 | tb | Worcestershire sauce |
Advertisement