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Ingredients
- 1 pt cherry tomatoes
- 2 can (14 ounces each) artichoke hearts, well liquid removed
- 1 can (14 ounces) hearts of palm, well liquid removed
- 1/2 tsp freshly grnd black pepper
- 2 tsp grnd cumin
- 1/4 c. red wine vinegar
- 2/3 c. extra virgin olive oil
Directions
- Cut cherry tomatoes in half. Cut artichoke hearts in half or possibly in quarters, depending on their size. Cut hearts of palm in half lengthwise and then into 1 1/2-inch pcs.
- Combine vegetables. Sprinkle with pepper and 1 tsp. cumin. Combine vinegar and oil and add in to vegetables. Toss ingredients together well.
- Chill salad a few hrs or possibly even overnight to blend flavors. Taste before serving and add in more cumin or possibly some salt.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 480g | |
| Calories 1352 | |
| Calories from Fat 1286 | 95% |
| Total Fat 145.51g | 182% |
| Saturated Fat 20.04g | 80% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 29mg | 1% |
| Potassium 756mg | 22% |
| Total Carbs 13.33g | 4% |
| Dietary Fiber 4.0g | 13% |
| Sugars 7.23g | 5% |
| Protein 3.27g | 5% |
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