1 (14 ounce) can artichoke hearts (hard leaves removed and quartered) |
1 (14 ounce) can hearts of palm, sliced (i buy them precut in the can) |
2 ounces mozzarella cheese, diced (i used 2 pieces of string cheese and just sliced those up) |
1/4 cup diced roasted red bell pepper |
1 tomato, diced |
3 tablespoons pine nuts |
1/4 cup balsamic vinegar (i use the aged sweet kind, if yours is not sweet, you may want to add 1/2 tsp sugar) |
3 tablespoons olive oil (a nice, full flavored one) |
1/8 teaspoon seasoning salt |
1/8 teaspoon fresh ground pepper |
1/4 teaspoon fresh rosemary, minced (may add up to 1/2 tsp if you like) |
1/4 teaspoon dried oregano |
