Exotic Salad

Name: Exotic Salad
Ingredients: FOR THE SALAD:; 14 ounces, fluid Canned Hearts Of Palm; 14 ounces, fluid Canned Artichoke Hearts; 14 ounces, fluid Canned Lychee Fruit; 1 whole Avocado; 12 whole Grape Tomatoes; 1 bag (about 5 Oz. Size) Spring Mix; Purple Onion Sliced Thinly For Garnish; Black Olives, For Garnish; FOR THE DRESSING:; 1 clove Garlic, Minced; 2 Tablespoons Lemon Juice, Freshly Squeezed; 2 Tablespoons Balsamic Vinegar; 2 Tablespoons Lychee Liquid; 1/2 cups Walnut Oil, Or Less If Desired; 2 Tablespoons Sugar; 2 Tablespoons Apple Sauce, Unsweetened

17 ingredients

3 steps

Ingredients

FOR THE SALAD:
14 ounces, fluid Canned Hearts Of Palm
14 ounces, fluid Canned Artichoke Hearts
14 ounces, fluid Canned Lychee Fruit
1 whole Avocado
12 whole Grape Tomatoes
1 bag (about 5 Oz. Size) Spring Mix
Purple Onion Sliced Thinly For Garnish
Black Olives, For Garnish
FOR THE DRESSING:
1 clove Garlic, Minced
2 Tablespoons Lemon Juice, Freshly Squeezed
2 Tablespoons Balsamic Vinegar
2 Tablespoons Lychee Liquid
1/2 cups Walnut Oil, Or Less If Desired
2 Tablespoons Sugar
2 Tablespoons Apple Sauce, Unsweetened

Directions

1

Blend all the dressing ingredients together in a blender or whisk together.
2

Drain the hearts of palm and artichoke hearts. Save 2 tablespoons of the juice from the lychee and drain the rest off. Cut the hearts of palm and the artichoke hearts into bite-sized pieces. Peel avocado and slice. Slice the tomatoes in half.
3

Toss the palm, artichoke, lychee fruit, avocado and tomatoes in the vinaigrette dressing and chill. Serve over spring mix. Top with red onion slices and black olives. So good!