Ingredients

The following ingredients have 4 Servings
  • 1 14 oz. can hearts of palm
  • 1 14 oz. can artichoke hearts, (in water)
  • 1/3 cup kalamata olives
  • 2 hard boiled eggs
  • 2 Tablespoons ranch dressing
  • 2 Tablespoons plain greek yogurt
  • 3 Tablespoons parsley, minced
  • salt and pepper to taste

Instruction

  • Start by cutting up the vegetables. Drain both the hearts of palm and the artichoke hearts. 
  • Slice the hearts of palms into small circles. Cut the artichokes into quarters, then place them both in a large bowl.
  • Chop the hard boiled eggs and slice the olives in half lengthwise. Add those to the bowl with the vegetables.
  • In a small bowl, whisk together the ranch and yogurt. Stir it into the vegetable bowl and mix it all well. Add salt and pepper to taste.
  • Cover and chill for 3 to 4 hours or overnight.
  • Top it with the parsley and Serve it cold and delicious!