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Hearts Of Palm Salad's picture
  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

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

Side Dish

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1216 Calories from Fat 669

% Daily Value*

Total Fat 76 g116.4%

Saturated Fat 10.4 g52.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1083.1 mg45.1%

Total Carbohydrates 122 g40.8%

Dietary Fiber 11.9 g47.7%

Sugars 79.4 g

Protein 17 g33.8%

Vitamin A 114.6% Vitamin C 202.1%

Calcium 18.6% Iron 58%

*Based on a 2000 Calorie diet

Hearts Of Palm Salad Recipe