Buenos Aires Hearts Of Palm Salad Rachael Ray Food

HEART-Y SALAD: HEARTS OF ROMAINE, PALM, AND ARTICHOKE

Heart-y Salad: Hearts of Romaine, Palm, and Artichoke image

Provided by Rachael Ray : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 heart romaine lettuce, shredded
1 cup picked flat-leaf parsley leaves (pick the greens of half a bundle from produce department)
1 (14-ounce) can, hearts of palm, drained
1/4 pound prosciutto
1 can quartered artichoke hearts in water, drained
1/4 pound wedge pecorino Romano or Asiago
Balsamic vinegar and extra-virgin olive oil, for drizzling
Salt and pepper

Steps:

Place romaine on a platter and toss with parsley tops. Wrap hearts of palm in prosciutto and cut into bite size pieces on an angle. Arrange prosciutto wrapped palm sections and quartered artichoke hearts over romaine greens. Shred cheese with a vegetable peeler into short ribbons, working over the salad plate. Drizzle the salad with balsamic vinegar and oil; season with salt and pepper.

BUENOS AIRES HEARTS OF PALM SALAD (RACHAEL RAY)

Buenos Aires Hearts of Palm Salad (Rachael Ray) image

"Rach's pal Daisy Martinez assembles an exotic salad that gets its kick from a can." Recipe from Rachael Ray's magazine. I LOVE this recipe!!! I did switch up the dressing a bit by using 2 T oil, 2 T lime juice and 2T orange juice which was perfect for us.

Provided by januarybride

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 (14 ounce) can hearts of palm, thinly sliced
1 tomatoes, thinly sliced
1 avocado, quartered and thinly sliced
1/4 cup extra virgin olive oil
1 tablespoon fresh orange juice
1 tablespoon fresh lime juice
salt and pepper

Steps:

On a platter, arrange the hearts of palm, tomato and avocado in a single, overlapping layer.
In a small bowl, whisk together the olive oil, orange juice and lime juice; season with salt and pepper.
Drizzle the dressing over the salad.

HEARTS OF PALM SALAD

Hearts of Palm Salad image

Make and share this Hearts of Palm Salad recipe from Food.com.

Provided by Bergy

Categories Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 (16 ounce) cans hearts of palm
1/3 cup sweet red pepper, diced
1/3 cup orange bell peppers or 1/3 cup yellow sweet pepper, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
2 tablespoons low sodium chicken broth or 2 tablespoons low sodium vegetable broth
1 tablespoon lite olive oil
pepper
lettuce leaf, leaf lettuce works best

Steps:

Drain the hearts of palm and cut them into 3/4" pieces and place them in a bowl.
Mix in the sweet peppers& parsley.
In another bowl using a whisk, mix the lemon juice, mustard, broth, and olive oil, whisk until well blended.
Drizzle the dressing over the palm mixture, toss, be gentle.
Season with pepper to taste.
Place a lettuce leaf on salad plates (four) and place the hearts of palm mixture attractively on the lettuce, serve.
(You can make this salad ahead of time and just do the final step before serving).

Nutrition Facts : Calories 104.5, Fat 5, SaturatedFat 0.8, Sodium 1012.5, Carbohydrate 12.4, Fiber 6.1, Sugar 1, Protein 6.3

HEARTS OF PALM SALAD

Hearts of Palm Salad image

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

Ingredients

1 10-ounce bag fresh arugula
1/4 cup Lemon Garlic Dressing (page 159)
Kosher salt and ground black pepper
1 14-ounce can artichoke hearts, drained and quartered
1 14-ounce can hearts of palm, drained and sliced
Shaved Parmigiano-Reggiano cheese

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.

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