Recipe courtesy of Tyler Florence, Executive Chef Cafeteria, NYC
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In a medium-sized bowl, toss the tomatoes, sardines, artichoke hearts, and the hearts of palm together. Add Italian dressing to taste and top with croutons
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By allison_moule_5...
Broomfield, CO
on July 27, 2009
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Considering that this is a salad made entirely from canned things, this is pretty good. If there's no particular reason to eat non-perishables, by all means, buy fresh food. But it's good to have a few ideas for being snowed in, camping, emergencies.
I replaced the bottled Italian dressing with a dash of red wine vinegar, a slosh of olive oil, and a sprinkle of herbs de provence.
The one thing I would change is to add another 2 - 3 cans of sardines to make it a main dish.
By Homer's Mommy
West Bloomfield, MI
on March 23, 2005
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Easy to combine and wonderful on the palate. Thank you, Tyler!
Patti Kish
West Bloomfield, MI
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