Recipe and Pictures by: Katherine Hall, RD LD of www.OptimalRD.com
A few weeks ago my childhood friends and I piled into my car for our annual family gathering in Destin, Florida. One of my favorite parts about this family style vacation besides the 10 hour drive, white powder sand, heavenly sunsets and beach volleyball is the fabulous pot luck dinner on Friday night. This year we had over thirty four people from all over the US. You better believe that’s a lot of delicious appetizers, great conversations, and recipe swapping. I modified Kat’s artichoke and hearts of palm salad. It was a huge success. This lower carbohydrate recipe is the perfect addition to a seafood centered meal or as an appetizer. It can be prepared ahead of time, and is great the next day. I drizzled an aged balsamic vinegar from Bella Vista Ranch which provided the perfect amount of sweetness, instead of the Italian dressing Kat uses, both varieties are delicious.
Katherine’s Beach
(1) 15 oz can Artichoke Hearts (Quartered in water)
(1) 15 oz can Hearts of Palm (Pre- cut)
½ Diced Fresh Red Pepper
12 Fresh Whole Small Sweet Peppers
¼ C Deli Sliced Mild Pepper Rings
- 25 oz can sliced Black Olives
1 ½ C Yellow Grape Tomatoes (sliced in half)
1/2 Fresh Medium Cucumber cut crosswise into ¼ inch pieces and then quartered to create triangular shape
Bella Vista Ranch Traditional Aged Balsamic Vinegar (Drizzle)
Drain artichoke hearts, hearts of palm, and black olives. Combine all above ingredients, except Balsamic Vinegar and fresh sweet peppers in serving bowl, and lightly mix. Chill a minimum of 30 minutes in refrigerator. Drizzle Balsamic Vinegar atop salad and garnish with sweet peppers prior to serving. Enjoy! Serves 6.
