1 (7.75-ounce) can hearts of palm, rinsed and drained
1/4 cup red wine vinegar
1 1/2 tablespoons fresh lemon juice
1 tablespoon capers
1 tablespoon honey mustard
2 teaspoons extravirgin olive oil
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
How to Make It
To prepare salad, place the beef on grill rack coated with cooking spray, and grill 7 minutes on each side or until desired degree of doneness. Let stand 10 minutes. Cut the steak diagonally across grain into thin slices. Place beef in a large bowl.
Bring water to a boil in a saucepan; add beans. Cover and cook 3 minutes or until crisp-tender. Rinse with cold water; drain well. Add beans, watercress, tomatoes, onion, mushrooms, and hearts of palm to beef, and toss gently to combine.
To prepare dressing, combine red wine vinegar and remaining ingredients, stirring well with a whisk. Drizzle dressing over salad; toss gently to coat.
Excellent. My husband did not expect to like a salad made with meat, but said this recipe is "really good." From him that's a rave. As usual with your recipes I had to reduce the amount of vinegar in half; I used leaf lettuce because that's what I had; and substituted avocado for hearts of palm for the same reason. I also used leftover roast beef, sliced thin, which worked perfectly. A total success, even with those changes.
I loved this salad and so did my husband, who went back for seconds. However, I added a few special touches. I added a 14 oz. can of hearts of palm (instead of 7.5 oz.), and a container of feta cheese. I also used two boneless top loin steaks because they were on sale. I covered them in olive oil and coated them with salt, pepper, oregano, rosemary, garlic and basil and let them marinate for 30 miutes in the herbs before grilling. Yum, Yum. I will make this again.