Preparation time: 15 minutes Yield: 2 servings
Culinary Tools:
- Chef’s Knife
- 5-quart Mixing Bowl
- 1-quart Mixing Bowl
Salad:
- 2 cups baby spinach
- ¼ cup red onion, julienned
- ½ cup grape tomatoes, halved
- ½ cup artichoke hearts, canned
- ½ (7-ounce) can whole hearts of palm, cut into long strips
Dressing:
- 1 ½ tablespoons lime juice, freshly squeezed
- 1 ½ tablespoons olive oil
- 1 tablespoon cilantro, chopped
- ½ teaspoon ginger, fresh and grated
- Salt and black pepper to taste
Procedure:
Following the instructions, cut vegetables with the Chef’s Knife. In the 5-quart Mixing Bowl, add all vegetables. In the 1-quart Mixing Bowl, combine all dressing ingredients; mix well. Pour dressing into vegetables mixture and stir well.