Hearts Of Palm Salad With Lime Honey 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:

• 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.

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:

• 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.

CHILLED HEARTS OF PALM WITH ASPARAGUS AND COCONUT LIME DRESSING

Steps:

• In a large bowl combine asparagus, hearts of palm, cucumber and mixed baby greens.
• In a medium-size bowl combine coconut milk, rice wine vinegar, lime juice and honey. Stir with a wire whisk while slowly adding canola oil in a steady stream. Once all the oil is incorporated, season to taste with salt and pepper. Add dressing to salad, and toss gently.
• To serve, sprinkle macadamia nuts on each serving.

HEARTS OF PALM, CORN, CHERRY TOMATOES AND AVOCADO SALAD WITH GREEN ONION-COCONUT DRESSING

Steps:

• Place all the ingredients for the dressing, except oil, salt and pepper, into blender or food processor and puree. Slowly drizzle in oil until thick and creamy. Season, to taste. Toss salad ingredients together, and garnish with cilantro sprigs.

ASPARAGUS-PALM HEART SALAD W/COCONUT LIME DRESSING

Steps:

• 1. In a large bowl combine asparagus, hearts of palm, cucumber and mixed baby greens.
• 2. In a medium-size bowl combine coconut milk, rice wine vinegar, lime juice and honey. Stir with a wire whisk while slowly adding canola oil in a steady stream. Once all the oil is incorporated, season to taste with salt and pepper. Add dressing to salad, and toss gently.
• 3. To serve, sprinkle macadamia nuts on each serving.

HEARTS OF PALM SALAD

Steps:

• In a small bowl, whisk together dressing ingredients. Set aside.In a large bowl, mix salad ingredients.Spoon on dressing and mix well. Enjoy!