Ensalada Palmito Recipe Hearts Of Palm Salad Food

ENSALADA DE PALMITOS (HEARTS OF PALM SALAD)

Ensalada De Palmitos (Hearts of Palm Salad) image

I love when I get a salad at a restaurant that is garnished with Hearts of Palm. I often see the cans in the grocery store and am tempted to grab one, but never do for fear that I wont use it. This is a typical salad, side dish or appetizer from Central America that uses this wonderful ingredient. Since the absorbency of the hearts of palm varies from batch to batch you may need more or less of the olive oil. If making as a salad spoon on top a bed of mixed greens.

Provided by NcMysteryShopper

Categories Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

3 garlic cloves
1 (28 ounce) can hearts of palm or 2 (14 ounce) cans hearts of palm, drained
1/3 cup extra virgin olive oil (plus or minus, see description)
1 large vine-ripened tomatoes, seeded and diced
1/2 cup scallion, finely chopped (whites of the scallion)
1 dash salt (optional)
mixed greens (optional)

Steps:

Using a food processor, puree the garlic into a paste. Add hearts of palm and process to a course purée. With the machine on, add oil in a thin stream until mixture is a velvety purée.
Transfer the purée to a serving bowl and stir in tomatoes and scallions. Adjust salt if needed.
Let sit at room temperature and serve within an hour. If topping salad greens chill mixture in refrigerator.

Nutrition Facts : Calories 230.1, Fat 19.3, SaturatedFat 2.8, Sodium 850.5, Carbohydrate 12.6, Fiber 5.7, Sugar 1.5, Protein 5.8

ENSALADA PALMITO RECIPE (HEARTS OF PALM SALAD)

Ensalada Palmito Recipe (Hearts of Palm Salad) image

Make and share this Ensalada Palmito Recipe (Hearts of Palm Salad) recipe from Food.com.

Provided by Sharon123

Categories Vegetable

Time 10m

Yield 4-6

Number Of Ingredients 8

Ingredients

2 (14 ounce) cans hearts of palm
lettuce leaf
1 lime, juice of, fresh
salt
fresh ground black pepper
1 large vine ripened tomatoes, chopped (optional)
1 red bell peppers, chopped (optional) or 1 yellow bell pepper (optional)
mayonnaise (posted separately) (optional)

Steps:

Cut the heart of palm into small bite sized pieces and place on lettuce lined plates. Squeeze lime juice over the hearts of palm. Add a tiny dash of salt and fresh pepper.
The optional ingredients can be added together or individually. Mayonnaise can be substituted for the lime, salt, and pepper as is common in restaurants.

HEARTS OF PALM SALAD

Hearts of Palm Salad image

This salad is very easy to make and always requested by my family. People think they are eating something special because it is made with hearts of palm. Best if chilled overnight.

Provided by HEATHER SG

Categories Salad Vegetable Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 8

Ingredients

3 (14.25 ounce) cans hearts of palm, drained and sliced
2 (.7 ounce) packages dry Italian-style salad dressing mix
½ cup white wine or champagne vinegar
6 tablespoons water
1 cup olive oil
1 (8 ounce) jar green olives, sliced
1 (6 ounce) can sliced black olives
2 tablespoons bacon bits

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.

Nutrition Facts : Calories 317.4 calories, Carbohydrate 4.7 g, Cholesterol 1.3 mg, Fat 33.3 g, Fiber 1.2 g, Protein 1.6 g, SaturatedFat 4.6 g, Sodium 1755.1 mg, Sugar 2.6 g

HEARTS OF PALM SALAD

Hearts of Palm Salad image

Categories Salad Vegetable Avocado Arugula Winter Tangerine Gourmet

Yield Makes 2 servings

Number Of Ingredients 6

Ingredients

1/4 cup mayonnaise
1/2 tablespoon red-wine vinegar
1 tangerine
a 14.8-ounce jar or can hearts of palm
1 California avocado
2 cups packed trimmed arugula

Steps:

In a bowl whisk together mayonnaise and vinegar until smooth. Cut peel and pith from tangerine and, holding fruit over a small bowl (to catch juice) cut sections free from membranes, discarding seeds.
Rinse and drain hearts of palm and diagonally cut into 3/4-inch-thick slices. Pit and peel avocado and cut into 10inch pieces. Tear arugula into bite-size pieces and add to dressing with tangerine and juice, hearts of palm, and avocado.
Toss salad to coat with dressing and season with salt and pepper.

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Process the garlic to a paste in a food processor. Add the hearts of palm and process to a course purée. With the machine on, add the oil in a thin stream until you see the mixture coming together as a velvety purée. The absorbency of palm hearts can vary; any one batch may absorb a bit less or more than 1/3 cup of oil.
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