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Hearts Of Palm Salad

Chef.at.Home's picture
Ingredients
  Vinegar 2 Tablespoon
  Dried tarragon 1⁄8 Teaspoon, crushed
  Dried thyme 1⁄8 Teaspoon, crushed
  Dried basil 1⁄8 Teaspoon, crushed
  Olive oil/Salad oil 1⁄3 Cup (5.33 tbs)
  Dijon mustard 1 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Canned hearts of palm 14 Ounce, drained (1 Can)
  Torn mixed salad greens 6 Cup (96 tbs)
  Tomato 1 Medium, cut into wedges
Directions

To make dressing, in screw-top jar combine vinegar, tarragon, thyme, and basil; let stand for 1 hour.
Add olive or salad oil, mustard, garlic, salt, and pepper.
Shake well to mix.
Cover and chill.
Cut hearts of palm into bite-size pieces.
In large salad bowl combine hearts of palm and torn greens.
Pour dressing over salad.
Toss to coat vegetables.
Garnish with tomato wedges, if desired.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Vegetable

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