A delightful and refreshing salad featuring hearts of palm, vibrant vegetables, and a zesty dressing.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and black pepper until well combined.
For a smoother dressing, ensure the mustard is fully incorporated by whisking vigorously.
In a large mixing bowl, combine the hearts of palm, red bell pepper, artichoke hearts, kalamata olives, and cherry tomatoes.
Cut the vegetables into uniform sizes for a more visually appealing presentation.
Pour the dressing over the salad mixture and toss gently to coat all ingredients evenly.
Toss the salad gently to avoid breaking the delicate ingredients like hearts of palm.
Refrigerate the salad for at least 1 hour to allow the flavors to meld.
Cover the bowl with plastic wrap to keep the salad fresh while chilling.
Arrange the mixed greens on serving plates, top with the chilled salad mixture, and garnish with slices of hard-boiled eggs.
Serve immediately after assembling to maintain the crispness of the greens.
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