Chopped Salad Whearts Of Palm Artichoke Hearts And Blue Cheese Food

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

HEARTS OF PALM SALAD

Steps:

• In a medium bowl, whisk together the dressing mix, vinegar, and water until well blended. Whisk in olive oil. Add hearts of palm to the bowl, and stir to coat. Cover and refrigerate for at least one hour or overnight.
• Before serving, sprinkle the green and black olives, and bacon bits over the salad.

HEARTS OF PALM SALAD WITH BEETS AND BLUE CHEESE

Steps:

• Combine all ingredients except dressing in large bowl; toss to blend. Add 1/2 cup dressing (or more); toss again to coat.

ARTICHOKE AND HEARTS OF PALM SALAD

Steps:

• Combine all ingredients in a nonreactive large mixing bowl.
• Cover& chill overnight.

CHOPPED SALAD W/HEARTS OF PALM, ARTICHOKE HEARTS, AND BLUE CHEESE

Steps:

• 1. Cut the iceberg and romaine lettuces into 1?2-inch squares. Transfer to a large mixing bowl. Cut the artichoke hearts into eighths and the hearts of palm into 1?4-inch-long pieces and add to the lettuce. 2. Peel the avocado and remove the pit. Cut the avocado into 1?2-inch cubes and add to the lettuce. 3. Crumble the blue cheese over the salad. Sprinkle the bacon bits, chopped egg, onion, and tomato over the salad. Add the vinaigrette, toss well, and serve. Note: To hard-cook eggs, put them in a saucepan with cold water to cover. Bring to a boil over medium-high heat. Cover, remove from the heat, and set aside for 15 minutes, during which time the eggs will harden. This is a better method than cooking the eggs in boiling water. There is less chance of the eggs cracking.

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

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.

ARTICHOKE AND HEARTS OF PALM SALAD

Steps:

• Thinly slice artichoke crosswise on a mandoline. Fill a medium, deep heavy-bottomed saucepan 3 inches high with canola oil. Heat over medium-high heat until it reaches 375 degrees on a deep-fry thermometer. Add half of the artichoke slices and cook until crispy and browned. Transfer to a paper towel-lined plate to drain.
• In a large bowl, mix together hearts of palm, lettuce, parsley, and remaining sliced artichokes; season with salt and pepper. In a small bowl, whisk together olive oil and lemon juice, drizzle over salad; toss to coat. Divide evenly between 2 plates; garnish with crispy artichokes and serve.

MORTON'S THE STEAKHOUSE CHOPPED SALAD

Steps:

• To prepare vinaigrette: In a medium mixing bowl, combine the vinegar and 1/3 cup cup of water.
• Whisk the mustard and salad dressing mix until well mixed.
• Add the olive oil and whisk until the dressing is emulsified.
• Let the dressing rest for a few minutes before using so that the flavors can blend. Refrigerate in a tightly-lidded glass or rigid plastic container for up to 7 days and whisk before using.
• Note: If you use Good Seasons brand mix, two packets work well.
• To prepare salad: Cut the iceberg and romaine lettuces into ½-inch squares. Transfer to a large mixing bowl.
• Cut the artichoke hearts into eighths and the hearts of palm into 1/4-inch-long pieces and add to the lettuce.
• Peel the avocado and remove the pit. Cut the avocado into ½-inch cubes and add to the lettuce.
• Crumble the blue cheese over the salad. Sprinkle the bacon bits, chopped egg, onion, and tomato over the salad.
• Add the vinaigrette, toss well, and serve.
• Note: To hard-cook eggs, put them in a saucepan with cold water to cover. Bring to a boil over medium-high heat. Cover, remove from the heat, and set aside for 15 minutes, during which time the eggs will harden. This is a better method than cooking the eggs in boiling water. There is less chance of the eggs cracking.

WALNUT BLUE CHEESE ARTICHOKE SALAD

Steps:

• Toss lettuce, Gorgonzola cheese, artichoke hearts, walnuts, and olives together in a bowl.