LEMONY HEARTS OF PALM SALAD
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Soak 1/4 cup sliced red onion in cold water, 10 minutes; drain. Toss with 2 cups sliced hearts of palm, 1 cup sliced celery and some chopped parsley. Add 3 tablespoons each lemon juice and olive oil. Season with salt and pepper. Serve over arugula drizzled with olive oil.
- Serves: 4 Calories: 130 Total Fat: 11 grams Saturated Fat: 1.5 grams Protein: 3 grams Total carbohydrates: 7 grams Sugar: 2 grams Fiber: 3 grams Cholesterol: 0 milligrams Sodium: 462 milligrams
Nutrition Facts : Calories 130 calorie, Fat 11 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 462 milligrams, Carbohydrate 7 grams, Fiber 3 grams, Protein 3 grams, Sugar 2 grams
HEARTS OF PALM SALAD
This salad is very easy to make and always requested by my family. People think they are eating something special because it is made with hearts of palm. Best if chilled overnight.
Provided by HEATHER SG
Categories Salad Vegetable Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk together the dressing mix, vinegar, and water until well blended. Whisk in olive oil. Add hearts of palm to the bowl, and stir to coat. Cover and refrigerate for at least one hour or overnight.
- Before serving, sprinkle the green and black olives, and bacon bits over the salad.
Nutrition Facts : Calories 317.4 calories, Carbohydrate 4.7 g, Cholesterol 1.3 mg, Fat 33.3 g, Fiber 1.2 g, Protein 1.6 g, SaturatedFat 4.6 g, Sodium 1755.1 mg, Sugar 2.6 g
HEARTS OF PALM, AVOCADO, AND WATERCRESS SALAD WITH THOUSAND ISLAND DRESSING
Provided by Food Network
Categories appetizer
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Mix together all the dressing ingredients in a bowl and set aside. Arrange the avocado slices, hearts of palm, and watercress on a platter and drizzle with the Thousand Island dressing.
HEARTS OF PALM SALAD
Provided by Robert Irvine : Food Network
Categories side-dish
Time 15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Through the feed opening of a running blender add, 1 at a time, vinegar, soy sauce, scallions, black pepper, and salt. Then leaving the blender running, add the olive oil in a slow thin stream.
- Toss together the hearts of palm, onion, bell pepper, and mango. Stir in enough of the dressing to coat, and serve any additional dressing on the side.
HEARTS OF PALM, CORN, CHERRY TOMATOES AND AVOCADO SALAD WITH GREEN ONION-COCONUT DRESSING
Steps:
- Place all the ingredients for the dressing, except oil, salt and pepper, into blender or food processor and puree. Slowly drizzle in oil until thick and creamy. Season, to taste. Toss salad ingredients together, and garnish with cilantro sprigs.
HEARTS OF PALM SALAD
Steps:
- Slice tomato and lime and place on a large service plate. Slice long ways the hearts of palm and lay on top of tomato. Slice and lay the red pepper around the plate. Combine all other ingredients in a bowl and whisk until smooth. Drizzle over the salad.
HEARTS OF PALM SALAD WITH ICE CREAM DRESSING
Yield 4
Number Of Ingredients 11
Steps:
- In a large mixing bowl, toss the lettuce with the pineapple, dates, candied ginger, and half of the hearts of palm. arrange this mixture on 4 salad plates, In shallow bowls, or on a platter To prepare the dressing: combine all of the ingredients in a blender and blend to a paste. Spoon the dressing over the salad and garnish wit the remaining hearts of palm.
SEAFOOD, AVOCADO AND HEARTS OF PALM SALAD
Categories Salad Shellfish Tomato No-Cook Quick & Easy Crab Shrimp Avocado Summer Jalapeño Sour Cream Bon Appétit
Yield Serves 12
Number Of Ingredients 15
Steps:
- For dressing:
- Combine sour cream, mayonnaise, fresh lime juice, green onions, jalapeños, chili powder and dry mustard in medium bowl. Season to taste with salt. (Can be prepared 2 days ahead. Cover and refrigerate.)
- For salad:
- Cut hearts of palm, tomatoes and avocados into 1-inch pieces. Combine in medium bowl. Mix vegetables with just enough dressing to coat lightly. Line large platter with lettuce leaves. Mound vegetables in center. Surround with shrimp and crab. Serve remaining dressing on side.
HEARTS OF PALM SALAD
Café Med in Los Angeles serves a salad like this over paper-thin beef carpaccio that I love to order because it's so light and fresh. When I make it at home, I skip the beef but pile on the greens.
Yield makes 4 servings
Number Of Ingredients 6
Steps:
- Place the arugula in a large serving bowl. Pour over the dressing and toss gently to coat. Add salt and pepper to taste.
- Scatter the artichoke hearts and hearts of palm on top. Use a vegetable peeler to shave the Parmigiano-Reggiano on top. Serve.
HEARTS OF PALM SALAD WITH LIME & HONEY DRESSING
Try to seek out this South American favourite that's similar to celery and artichoke. Serve in a crunchy, fresh salad with zesty dressing
Provided by Jennifer Joyce
Categories Side dish
Time 20m
Number Of Ingredients 12
Steps:
- Blanch the green beans for 1-2 mins in boiling salted water, drain and rinse in cold water. Dry on a tea towel and put in a large salad bowl.
- Squeeze some lemon over the onion and avocados and let sit for 1 min. Add the tomatoes, hearts of palm, olives, onion, and avocado to the beans.
- Put the dressing ingredients in a small jar with a fitted lid. Add some seasoning and shake well. Just before serving, pour the dressing over and mix.
Nutrition Facts : Calories 284 calories, Fat 24 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 5 grams protein, Sodium 1.3 milligram of sodium
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