Reviewed: Aug. 29, 2011

Fantastic salad, and SO easy to make! I used artichoke hearts and fresh mint. My husband and I both really liked this. Thanks for the great recipe.

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Reviewer:

AnnaMM

Reviewed: May 7, 2010

This was simply delicious. I usually change something in the recipes I try, either because I don't have or don't care for an ingredient. For this one, I followed exactly (except I used fresh mint from my yard). Then I forgot to add the hearts of palm I had just bought for it!! ARGH! But it was still delicious -- made it for girls' dinner and there was none left! Thanks!

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Reviewer:

Lynne

Cooking Level: Intermediate

Home Town: Columbia, South Carolina, USA

Living In: Hilton Head Island, South Carolina, USA

Reviewed: Apr. 25, 2010

Very good salad. I used romaine for the greens. I like my dressing a little more full bodied, so I tried it then added a honey mustard dressing. Even for all that, I love the combination of salad ingredients--so easy, and I probably wouldn't have added hearts of palm to a regular salad on my own. Thanks for the recipe!

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Nov. 17, 2009

Yum! The mint (I used fresh) adds so much flavor to this salad. Like the previous reviewer, I used artichoke hearts instead of hearts of palm. I thought this would need vinegar, but the tomatoes, artichokes, and olives give it enough of a tang. I'll probably try it with a touch of white wine vinegar at some point. A definite keeper!

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Reviewer:

KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

Reviewed: Nov. 14, 2009

This was simple, healthy and tasty! However I like a little tang in salads, so I followed the suggestion of one reviewer to add vinegar (I used red wine vinegar) and honey. I added two thinly sliced green scallions. I also substituted drained artichoke hearts for the hearts of palm (which I didn't have on hand), and used fresh taragon from my garden. I suppose you could use basalmic vinegar and/or fresh basil, or poppy seed for other variations.

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Reviewer:

DEB

Reviewed: Oct. 27, 2009

This salad was very flavorful, and the leftovers did not get soggy after sitting in the fridge for a day or two. If you don't care for mint, dried basil would be a great substitute. This recipe made a lot - 2 dinner salads for my family of 5, plus 2 lunches for me!

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