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St. Tropez Salad

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“This is a recipe from Harold's Restaurant, in Portsmouth, Ohio (burned to the ground now), which was the finest restaurant in south-central Ohio for half a century. I'd flag this one for a try later if you're not going to use it right now. Cooking time includes "chilling" time in the refrigerator. Enjoy!”
READY IN:
25mins
SERVES:
1
YIELD:
1 large salad
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the mixed greens and spinach on a chilled salad plate.
  2. Arrange the hearts of palm on the chilled greens.
  3. Cut the artichoke hearts into pieces and place on the greens. Arrange the orange pieces on the salad. Sprinkle the feta cheese on top.
  4. Dress the salad with the lemon oil dressing and the champagne dressing.
  5. Garnish with the alfa sprouts and the parsley sprigs.

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