Ingredients
Dressing:
1 teaspoon Dijon mustard
½ teaspoon molasses
Juice and zest of 3 fresh limes (about 5 tablespoons juice, 1½ teaspoons zest)
1 teaspoon white wine vinegar
2 cloves garlic, grated
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ cup plus 2 tablespoons olive oil
Salad:
4 cups baby romaine lettuce
3 cups baby spinach
3 ears corn, kernels removed
1 red bell pepper, cut into 1-by-½-inch pieces,stems, ribs and seeds discarded
3 scallions, trimmed and cut into 1-by-½-inch pieces, root ends discarded
½ cup sliced black olives
1 (14-ounce) can hearts of palm, drained and rinsed
1 (9-ounce) jar artichoke hearts (not marinated) or frozen artichokes
2 microwaved, baked, or boiled sweet potatoes, at room temperature, peeled and cut into 2-inch cubes
2 medium dill pickles, cut into ½-inch dice
3 avocados
Preparation
Prepare the dressing by combining the Dijon mustard, molasses, lime juice and zest, vinegar, garlic, salt, and pepper in a mixing bowl and whisk to blend thoroughly. While whisking, drizzle in the oil until the mixture is thoroughly blended and emulsified. Set aside.
Combine the romaine lettuce, spinach, corn kernels, red pepper, scallions, olives, hearts of palm, artichokes, sweet potatoes, pickles into a large serving bowl. Cut the avocados into 2-inch cubes.
Whisk the dressing once more to blend and pour it over the salad. Toss gently to coat and serve.
