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Springtime Hearts of Palm Salad--Ensalada de Palmitos de PrimaveraHeart of Palm Salad

1 head of lettuce, leaves washed an torn

1 tomato, sliced into wedges

1 rib of celery, sliced into pieces cross-wise

1 can hearts of palm, drained

1 can cut or sliced beets, drained

1 hard-boiled egg, shelled and sliced

salt, to taste

pepper, to taste

Vinagrette Dressing:

1 teaspoon dijon mustard

1 tablespoon red-wine vinegar

1 tablespoon lemon juice

1/4 teaspoon salt (or more to taste)

1/4 teaspoon pepper

1/4 cup olive oil

Directions:

Hard boil the egg before anything else.  To make the dressing, combine all the ingredients in a jar with a tight-fitting lid and shake to combine.  In the bowl of your choice, place the lettuce.  Add about half of the dressing and toss until the lettuce leaves are klightly coated.   Layer the egg slices, then a ring of celery slices, a ring of hearts of palm slices, finishing with the beets in the center.  Add the tomatoes fanning around the beets.

Tags:  tomato celery palm egg taste