Name: Hearts of Palm Salad with Beets and Blue Cheese
Yield: Makes 4 to 6 servings
Ingredients: 4 cups (packed) mixed baby lettuces; 1/2 14- to 15-ounce can hearts of palm, drained, each cut into 1/2-inch-thick rounds; 1/2 large red bell pepper, halved lengthwise, thinly sliced crosswise; 1 cup cherry tomatoes, halved; 8 canned pickled beets, halved; 3/4 cup crumbled blue cheese (about 3 ounces); 2 green onions, chopped; 1/2 cup (about) bottled balsamic dressing

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Hearts of Palm Salad with Beets and Blue CheeseAngie Norwood Browne

"I had three kids in three years when I was a 'young married' in my twenties," writes Sheryl Hurd-House of Jupiter, Florida. "That’s when I started cooking and realized I liked it. But I’m having even more fun cooking now that our children are grown and it’s just me and my husband, Garry."

Fresh greens and a variety of colorful veggies add up to a great salad you can throw together in minutes.

Recipe notes

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