Ingredients:
3 large tomatoes
2 medium onions, diced ( 1 1/2 cups)
8 ounces cheddar cheese, diced in 1/4 inch cubes
1 (14 ounce) cans hearts of palm, drained
1 (16 ounce) jars marinated artichoke hearts, drained
1/2 cup shelled pistachios, plus
1/4 cup chopped pistachios ( to garnish)
1/2 cup dried cranberries
1/2 cup raisins
1/4 cup balsamic vinegar
1/2 cup olive oil
salt and pepper, to taste
1 1/2 heads boston lettuce or 1 1/2 heads bibb lettuce
1 -3 cup fresh crabmeat or 1 -3 cup canned lump crabmeat (optional)
Directions:
Cut tomatoes in half (accoss the”equator”); hold over sink and squeeze to remove excess liquid–chop into 1/2 inch pieces.
Combine tomatoes, onions, and chedder in large bowl.
Slice hearts of palm in half lengthwise, then chop and add to bowl.
Chop artichoke hearts and add to bowl.
Add cranberries, raisins, and whole pistachios to bowl: toss to combine.
Whisk balsamic vinegar and olive oil together and add to bowl and toss well.
Just before serving, place 1 1/2 cups of the tomato mixture over chopped lettuce on each plate and sprinkle each salad with 1/2 tablespoon of chopped pistachios.
Top with crab meat, if desired.
Servings: 8
Time preparation: 30 min.
Time total: 30 min.