HEARTS OF PALM SALAD
HEARTS OF PALM SALAD
Ingredients
- 1 tbsp fresh lemon juice
- 1 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 3/4 tsp oregano, crumbled
- 1/8 tsp salt
- 1/8 tsp freshly ground pepper
- 1 clove garlic, finely chopped
- 1/3 cup extra-virgin olive oil
- 1 can (14 oz/398 mL) hearts of palm, drained and diagonally sliced
- 1 can (14 oz/398 mL) artichoke hearts, drained and quartered
- 2 cups cubed Roma tomatoes
- 1/2 cup coarsely chopped pitted kalamata olives
- 1/4 cup diagonally sliced green onion
- 2 tbsp chopped fresh parsley
- Mixed baby greens*
- Shaved Parmesan cheese*
Directions
- To prepare dressing, whisk together lemon juice, vinegar, mustard, oregano, salt, pepper and garlic. Gradually whisk in oil until blended.
- Combine hearts of palm, artichoke, tomatoes, olives, onions and parsley in a bowl. Toss with dressing to coat.
- Arrange greens on 8 serving plates. Spoon hearts of palm mixture onto centre of greens. Garnish with Parmesan cheese. Serve immediately.
Nutritional analysis per serving:
164 calories, 13.3 g fat, 2.6 g protein, 7.8 g carbohydrate, 1.8 g fibre, 363 mg sodium
*Ingredient not included in nutritional analysis.
Tip: Use a vegetable peeler to shave Parmesan cheese.