Best Asparagus Hearts Of Palm And Carrot Salad Recipes
CHILLED HEARTS OF PALM WITH ASPARAGUS AND COCONUT LIME DRESSING
This is a chilled salad recipe that is included in a cookbook titled Chefs of Aloha: Favorite Recipes from the Top Chefs of Hawaii. It was attributed to the Manele Bay Hotel restaurant on the island of Lana'i, Hawaii.
Provided by Northwestgal
Categories Greens
Time 15m
Yield 5 serving(s)
Number Of Ingredients 11
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.
ARTICHOKE AND HEARTS OF PALM SALAD
This can be served as a salad or an appetizer......But any way you serve it, I think you're gonna love it. I clipped this out of the newspaper a few years ago and I've been making it ever since.
Provided by Boca Pat
Categories Vegetable
Time 5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a nonreactive large mixing bowl.
- Cover& chill overnight.
MARINATED HEARTS OF PALM SALAD
I found this on a Ralph's grocery store recipe card. I LOVE hearts of palm! I think mushrooms, olives and onions would be great in this also. And I'll probably try it with tuna and I bet it would be good with salami too! Oooh...and I'll be topping mine with feta. Yum!
Provided by Engrossed
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together garlic, olive oil, vinegar, mustard and salt and pepper to taste.
- In a large salad bowl, combine hearts of palm, artichokes, tomatoes and parsley.
- Pour dressing over hearts of palm mixture, tossing to coat.
- Cover and chill 30 minutes.
- Spoon marinated mixture over greens and serve.
Nutrition Facts : Calories 338.1, Fat 20.2, SaturatedFat 2.9, Sodium 1013.4, Carbohydrate 36.5, Fiber 23, Sugar 4, Protein 11.7
AVOCADO, ASPARAGUS, AND HEARTS OF PALM SALAD
Steps:
- In a medium skillet over high heat, bring 1 inch of salted water to a boil. Add the asparagus and cook, uncovered, until crisp-tender, about 3 minutes. Drain and rinse with cold water to stop the cooking. Pat dry and transfer to a large salad bowl.
- Add the hearts of palm, cherry tomatoes, and onions to the salad bowl.
- In a small bowl, whisk together the vinegar, lemon juice, mustard, garlic, pepper, and sugar. Gradually whisk in the oil, then pour over the salad and toss to coat the vegetables. Add the diced avocado, season with salt and pepper, and toss gently. Sprinkle the salad with toasted pine nuts and serve immediately.
WEIGHT WATCHERS APPLE AND CARROT SALAD
Core or only 1 point. Use purchased matchstick carrots to save time. The cooking time is the chilling time
Provided by Dreamer in Ontario
Categories Apple
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine first 3 ingredients in a large bowl.
- Add remaining ingredients and mix well.
- Cover and chill in refrigerater.
Nutrition Facts : Calories 87.1, Fat 0.8, SaturatedFat 0.1, Cholesterol 1.6, Sodium 173.3, Carbohydrate 21, Fiber 4.5, Sugar 13.8, Protein 0.9
POTLUCK CARROT SALAD
This salad is a snap to make and is a great way to serve carrots which children and adults both enjoy. I like making it ahead of time and bringing it to potlucks or picnics. Recipe Source: Bon Appetit (April 1983)
Provided by ellie_
Categories Vegetable
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Bring 2 quarts of water to a boil over high heat. Add carrots and cook until crisp tender (15 minutes).
- Drain and transfer to a serving bowl.
- While carrots are still hot, toss with oil and vinegar. Cool.
- Add parsley, green onions, salt and pepper and toss.
- Refrigerate overnight or for at least 4 hours.
- Toss before serving.
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