Panache Salad

Ingredients

• 2 cups chopped lettuce
• 2 cups cooked corn
• 2 cups boiled beets, sliced
• 2 cups cherry tomatoes
• 1 cup artichoke hearts
• 1 cup pitted olives, sliced
• 1 cup asparagus spears
• Dressing:
• 2 cloves garlic, mashed
• 1/2 cup lemon juice
• 2 tablespoons mustard
• 1 tablespoon mayonnaise
• Salt
• Black pepper
• Dried mint
• Noha Sheayto’s wonderful Panache Salad recipe from a friend in Sho Toabkheen Today:
• Noha Sheayto

Method

1. Rinse the vegetables, chop them, and arrange on a serving plate.
2. Mix the dressing, and you can set it aside; each person can pour as much as desired over their plate, or pour a generous amount over the large salad platter.