Miami Salad

Ingredients

• Dressing:
• 1 teaspoon Dijon mustard
• 1/2 teaspoon molasses
• Juice and zest of 3 fresh limes (about 5 tablespoons juice, 11/2 teaspoons zest)
• 1 teaspoon white wine vinegar
• 2 cloves garlic, grated
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup plus 2 tablespoons olive oil
• Salad:
• 4 cups baby romaine lettuce
• 3 cups baby spinach
• 3 ears corn, kernels removed
• 1 red bell pepper, cut into 1-by-1/2-inch pieces,stems, ribs and seeds discarded
• 3 scallions, trimmed and cut into 1-by-1/2-inch pieces, root ends discarded
• 1/2 cup sliced black olives
• 1 (14-ounce) can hearts of palm, drained and rinsed
• 1 (9-ounce) jar artichoke hearts (not marinated) or frozen artichokes
• 2 microwaved, baked, or boiled sweet potatoes, at room temperature, peeled and cut into 2-inch cubes
• 2 medium dill pickles, cut into 1/2-inch dice
• 3 avocados