Whether it’s dinner on the deck or supper by a cozy fire, this flavor-packed entrée is sure to please!
Shallots are prized for being milder than their onion cousin; however, they can be used for flavoring in the same manner as onions.
The night before you plan to serve, make the vinaigrette, then wash and dry the romaine and arugula. Refrigerate until you’re ready to assemble the salad.
For a change of pace from artichokes, cut 5 to 6 stalks canned hearts of palm, drained, into 1-inch pieces. You'll find this Brazilian import along with the artichokes in the canned vegetables section of the supermarket.
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