Time 20m Yield 4 servings Number Of Ingredients 0 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
Time 1h15m Yield 4-6 serving(s) Number Of Ingredients 12 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.
Time 20m Number Of Ingredients 12 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.
Time 30m Yield 8 Number Of Ingredients 8 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.
Time 15m Yield 6 servings Number Of Ingredients 10 Steps:
Through the feed opening of a running blender add, 1 at a time, vinegar, soy sauce, scallions, black pepper, and salt. Then leaving the blender running, add the olive oil in a slow thin stream. Toss together the hearts of palm, onion, bell pepper, and mango. Stir in enough of the dressing to coat, and serve any additional dressing on the side.
Time 10m Yield 4 serving(s) Number Of Ingredients 7 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.
Yield Makes 2 servings Number Of Ingredients 6 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.
Yield Serves 4 to 6 Number Of Ingredients 6 Steps:
Whisk oil, basil and vinegar in medium bowl to blend. Add remaining ingredients and toss to blend. Season to taste with salt and pepper. Let salad stand at room temperature at least 30 minutes and up to 2 hours.
Time 15m Number Of Ingredients 7 Steps:
In a small bowl, whisk lime juice and Dijon. Set vinaigrette aside. In a medium bowl, toss mango, onion, hearts of palm, and half the vinaigrette; season with salt and pepper. Evenly divide lettuce among 4 plates; top with mango mixture. Season with salt and pepper, and drizzle with remaining vinaigrette.
Time 40m Number Of Ingredients 3 Steps:
Shred the hearts of palm by cutting them lengthwise in very thin strips. Toss with the white wine and scallion greens. Marinate 30 minutes before serving. Final presentation: On a large, colorful, round platter, arrange the papaya salad on one side in a semicircle. Arrange the hearts-of-palm salad on the other side. Mound the okra salad in the center. Serve with grilled fish or seafood, or alone, as a first course.
