Step 1

In a measuring cup, combine the olive oil, canola oil, wine vinegar, mustard, salt and pepper. Whisk to emulsify.

Step 2

In a medium bowl, combine the heats of palm, artichokes, diced peppers, and olives.

Step 3

Pour the vinaigrette over the combined vegetables and stir gently.

Step 4

Refrigerate the salad for about an hour to enhance flavors.

Step 5

Serve over a bed of spinach, topped by the chopped tomatoes.