Ingredients

The following ingredients have 4 Servings
  • 1/2 cup raspberries ((fresh or frozen))
  • 1/2 cup olive oil ((I used light tasting oil))
  • 1/4 cup red wine vinegar
  • 2-3 tablespoons honey
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ cup fresh basil leaves ((optional))
  • 2 large bunches watercress, (thick stems discarded)
  • 1 1/2 cup cherry tomatoes, (halved)
  • ½ cup red onion, (thinly sliced)
  • 1 cup Reese® Sliced Hearts of Palm
  • 1 cup Reese® Quartered Reese Artichoke Hearts
  • 1 ripe avocado, (sliced)

Instruction

  • In a blender or food processor combine all of the vinaigrette ingredients and blend until well combined. Set aside.
  • In a large platter or salad bowl add the watercress, tomatoes, onions, hearts of palm, artichoke hearts, and avocado.
  • Add some of the dressing to your taste. Note that too much vinaigrette will make the salad heavy. I suggest 1-2 tablespoon of vinaigrette per serving.  
  • Serve immediately.