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Upgrade you wedge salad with this remake! Artichoke hearts, hearts of palm, green onion, parsley, lemon zest, and garlic brighten up the key players of this traditional salad- blue cheese, tomatoes, bacon. Your steak dinner will never be the same.
Prep Time: 02:10
Cook Time: 00:00
1 can quartered artichoke hearts
1 can salad cut hearts of palm
4 diced green onions
2 tablespoons parsley
1 tablespoon lemon zest and juice
1 tablespoon minced garlic
4 tablespoons of olive oil or until mixture is to your desired consistency
salt and pepper to taste
2 heads chopped romaine
1 pint diced grape tomatoes
8 ounces crumbled blue cheese
4 sliced crumbled bacon
1Finely dice artichoke hearts, hearts of palm, green onion, and parsley. Slide into a bowl. Be sure to avoid the hairy white end and tough green end of the green onions.
2Add lemon zest, juice, garlic, and olive oil to the artichoke mixture. Toss to coat and season with salt and pepper to your liking. Feel free to use more or less olive oil depending on how oily you want the mixture to be.
3Place in fridge to chill for at least 2 hours. You could easily do this a day or two ahead of time.
4To serve, arrange chopped romaine on a salad plate. Top with artichoke mixture, diced tomatoes, crumbled blue cheese, and bacon. Drizzle with aged balsamic. If you want to be extra fancy, chill plates before serving.
This is a perfect salad to make-ahead; it also could be easily doubled for a crowd!
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