Serves: 6
Total Calories: 228

FOR THE SALAD:
1 head iceburg lettuce, small or 1/2 large head
1 bunch arugula, stemmed, rinsed, and dried
2 tomatoes, medium, fresh and ripe
2 eggs, hard-cooked, shelled
1 red bell pepper, medium, stemmed and seeded
1 cup beet, cooked, diced
2 ribs celery, medium sized, thinly sliced
1 (14-ounce) can heart of palm, drained and thinly sliced
FOR THE DRESSING:
2 teaspoons Dijon style mustard
1 tablespoon red wine vinegar, or more to taste
1 tablespoon lemon juice, fresh
1/2 teaspoon salt, or more to taste
1/2 cup olive oil, extra-virgin
1/2 tablespoon black pepper, freshly ground, or to taste

1. Core the lettuce and cut it crosswise into 1/4-inch slices. Gently toss the lettuce with the arugula in a bowl. Arrange this mixture in the bottom of 6 shallow salad bowls, mounding it toward the center.

2. Cut each tomato into 12 wedges. Cut each hard-cooked egg into 6 wedges. Cut the pepper into 18 thin strips. Arrange the tomato and hard-cooked egg wedges and pepper strips on top of the lettuce in a sunburst pattern (radiating away from the center like the spokes of a wagon wheel), alternating colors.

3. Drain off any liquid that may still remain on the beets and blot dry with paper towels. Mound the beets, celery, and hearts of palm in the center of each portion of salad (see Note).

4. Prepare the dressing. Combine the mustard, vinegar, lemon juice, and salt in a small bowl and whisk until the salt is dissolved. Whisk in the oil and pepper. Correct the seasoning, adding salt or vinegar as necessary the salad should be highly seasoned. Pour the dressing over the salads and serve immediately.

Serves 6

Note: The salads can be prepared ahead to this point. Cover loosely with plastic wrap and refrigerate until ready to serve.

Nutritional Facts:

Serves: 6
Total Calories: 228
Calories from Fat: 174

More Recipes from the The Barbecue Bible Cookbook:
A Different Greek Salad / Marlo Salata
Balinese Cucumber Salad
Grilled Chicken Salad With Indian Spices / Murgh Chaat
Grilled Eggplant, Tomato, and Pepper Salad / Fasouli
Grilled Pork With a Sweet-Tart Dressing / Pork Laab
Grilled Salade Nicoise
Grilled Vegetable Caponata
Grilled Zucchini Salad
Javanese Long Bean Salad Plate With Cabbage Wedges / Lalapan
Korean Lettuce and Onion Salad
La Cabana's House Salad
Lebanese Crudites Plate
Lebanese Eggplant Salad / Salafat el Rahab
Long Beans With Fresh Coconut
Moroccan Egglplant Salad / Salade d'Aubergines
Persian Chicken Salad With Pickles and Olives
Potato Salad With Caramelized Onions
Quick Chaat Mix
Sesame Spinach
Shepherd's Salad / Coran Salatasi
Shirazi Cucumber, Tomato, and Onion Salad
Spanish Grilled Vegetable Salad / Escalivada
Spicy Daikon
Spicy Fruit in a Tamarind Dressing / Rujak
Spicy Japanese Bean Sprout Salad
Spicy Thai Grilled Beef Salad / Yam Nua Yang
Three Hots Salad
Tomato Salad with Feta Cheese / Shopska Salata
Tomato and Shallot Salad
Turkish Radish Salad Plate
Two-Tone Potato Salad
Vietnamese Salad Plate