Heart-y Salad: Hearts of Romaine, Palm, and Artichoke Recipe

Heart-y Salad: Romaine, Hearts of Palm, and Artichoke Delight

Difficulty: Simple

Makes: 4 servings

Total Time: 10 minutes (Preparation: 10 minutes)

Nutritional Information Per Serving: Serving = 1/4 of salad Calories: 250; Total Fat: 15 g; Saturated Fat: 6 g; Carbs: 10 g; Fiber: 5 g; Sugar: 1 g; Protein: 21 g; Cholesterol: 49 mg; Sodium: 1642 mg

• 1 heart of romaine lettuce, thinly sliced
• 1 cup fresh flat-leaf parsley leaves (about half a bunch)
• 1 (14-ounce) can hearts of palm, well drained
• 1/4 lb prosciutto
• 1 can artichoke hearts (quartered, packed in water), drained
• 1/4 lb wedge aged Asiago or Pecorino Romano cheese
• Balsamic vinegar and extra-virgin olive oil, to drizzle
• Salt and ground black pepper, to taste

Instructions:

1. Spread the sliced romaine on a large platter and scatter the parsley over the top.
2. Wrap each heart of palm with a slice of prosciutto, then slice crosswise into bite-sized angled pieces; arrange these and the quartered artichoke hearts atop the lettuce and parsley.
3. Use a vegetable peeler to shave thin ribbons of cheese over the salad.
4. Drizzle with balsamic vinegar and a little extra-virgin olive oil, then season with salt and freshly ground black pepper to taste.