Brazil Hearts Of Palm Salad Basil Dressing Food

HEARTS OF PALM SALAD WITH LIME & HONEY DRESSING

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.

HEARTS OF PALM SALAD

Steps:

• Combine the dressing ingredients in a covered jar and shake vigorously to mix.
• For the salad, combine the hearts of palm, peppers, artichoke hearts, and olives in a bowl.
• Pour the dressing over and mix well; refrigerate for at least 1 hour.
• When ready to serve, place the mixed greens on chilled salad plates, divide the heart of palm mixture evenly over the plates and arrange the hard-boiled egg slices and tomatoes over the top.

LEMONY HEARTS OF PALM SALAD

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

BRAZILIAN HEARTS OF PALM PASTRIES

Steps:

• Heat olive oil in a skillet over medium heat. Add onion and cook until translucent, about 5 minutes. Add tomatoes and hearts of palm; saute until tender, about 5 minutes.
• Preheat the oven to 400 degrees F (200 degrees C).
• Dissolve cornmeal in a bowl of milk; mix well and pour into the skillet with the hearts of palm. Stir well. Add nutmeg, salt, and pepper. Cook, stirring constantly, until flavors meld, about 5 minutes more. Add cream cheese and chives; stir well to dissolve the cheese. Remove from heat. Let filling cool.
• Roll pastry out onto a floured work surface. Cut into squares. Place 1 tablespoon of the filling on each pastry square. Fold pastry over the filling and seal. Place pastries on a baking sheet.
• Bake in the preheated oven until golden, about 40 minutes.

HEARTS OF PALM SALAD

Steps:

• Mix dressing, lemon juice and mustard; set aside. Drain the hearts of palm; cut into 1/2-inch pieces.
• Divide greens evenly among 10 salad plates; top with hearts of palm and tomatoes.
• Drizzle with dressing mixture.

BRAZIL, HEARTS OF PALM SALAD & BASIL DRESSING

Steps:

• In salad bowl, layer tomatoes, hearts of palm, olives and feta.
• Using a mortar and pestle, mash the basil leaves and salt together. Add the pepper, olive oil and lime juice, mix well.
• Drizzle basil dressing over salad.