I've eaten this salad for lunch before and been very content with it as a full meal. It also makes a great side or snack, as well as a welcome addition to a last-minute picnic.
1 can of artichoke hearts
1 can of hearts of palm
1 small leek
1 small block of Parmesan cheese
1 tablespoon or 2 of Italian dressing (I always use Newman's Own)
What to Do:
Grab a medium to large bowl for all of the ingredients. Open up the cans, drain, and rinse. If using whole artichoke hearts, chop them into fourths. Cut the hearts of palm to match the size of the cut artichoke hearts as much as possible. Quarter the hearts of palm, slicing them in half lengthwise and then again width wise. Cut off the tough top from the leek and then slice it in half. Wash thoroughly and chop into thin half-moon slices. Use a vegetable peeler to shave the Parmesan. Add in the dressing, a little at a time, and toss the ingredients to give everything a nice even coating.
This salad is a cinch and mighty tasty too! Who knew such a great little dish was waiting behind those cabinet doors?