Best Heart Y Salad Hearts Of Romaine Palm And Artichoke Recipes

HEARTS OF ROMAINE, PALM AND ARTICHOKE WITH CITRUS DIJON DRESSING

Hearts of Romaine, Palm and Artichoke with Citrus Dijon Dressing image

Provided by Rachael Ray : Food Network

Time 5m

Yield 8 servings

Number Of Ingredients 9

Ingredients

2 hearts romaine lettuce, chopped
1 (15-ounce) can hearts of palm, drained and sliced 1-inch thick on a bias
1 (15-ounce) can artichoke hearts in water, drained and quartered
1/4 cup orange marmalade
1 lemon, juiced
2 teaspoons Dijon mustard
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
1/4 cup sliced almonds, toasted

Steps:

Arrange romaine lettuce, hearts of palm and artichokes on large platter. Combine the marmalade with lemon juice, mustard, season with salt and pepper and whisk in the olive oil slowly. Pour dressing evenly over salad when ready to serve. Garnish with toasted sliced almonds.

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

Heart-y Salad: Hearts of Romaine, Palm, and Artichoke image

Provided by Rachael Ray : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 heart romaine lettuce, shredded
1 cup picked flat-leaf parsley leaves (pick the greens of half a bundle from produce department)
1 (14-ounce) can, hearts of palm, drained
1/4 pound prosciutto
1 can quartered artichoke hearts in water, drained
1/4 pound wedge pecorino Romano or Asiago
Balsamic vinegar and extra-virgin olive oil, for drizzling
Salt and pepper

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.

AVOCADO, ARTICHOKE HEARTS AND HEART OF PALM SALAD SERVED IN LETTUCE WRAPS

Avocado, Artichoke Hearts and Heart of Palm Salad served in Lettuce Wraps image

Provided by Ingrid Hoffmann

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 (14-ounce) can small artichoke hearts in water, drained
1 (14-ounce) can hearts of palm, cut into medium chunks, drained
1/2 English cucumber, thinly sliced
1/2 small red onion, finely chopped
1 poblano pepper, seeded, ribbed, and finely chopped
1/2 bunch fresh cilantro, leaves coarsely chopped (about 1/4 cup)
2 avocados, cut in large chunks
3 tablespoons white vinegar
Salt and freshly ground black pepper
1 head butter lettuce, leaves whole, rinsed and dried

Steps:

In a medium bowl, combine the artichoke hearts, hearts of palm, cucumber, onion, poblano, and cilantro. Add the avocado and drizzle with vinegar. Season with salt and pepper. Carefully mix, taking care not to break up the avocadoes. To serve, spoon the salad into the butter lettuce cups.;

TWO-HEARTS SALAD

Two-Hearts Salad image

Yield Serves 6

Number Of Ingredients 8

Ingredients

2 tablespoons fresh lemon juice
2 1/2 teaspoons Dijon mustard
1 large garlic clove, minced
6 tablespoons olive oil
1 14-ounce can hearts of palm, drained, sliced into rounds
1 14-ounce can artichoke hearts, drained, quartered
1 head butter lettuce
12 cherry tomatoes, halved

Steps:

Combine lemon juice, mustard and garlic in medium bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper. Add hearts of palm and artichoke hearts. Let marinate at room temperature at least 20 minutes and up to 4 hours, tossing occasionally.
Line 6 plates with lettuce leaves. Using slotted spoon, divide hearts of palm and artichoke hearts among plates. Garnish with tomatoes. Spoon remaining dressing over and serve.

ROMAINE, PALM AND ARTICHOKE SALAD

Romaine, Palm and Artichoke Salad image

Make and share this Romaine, Palm and Artichoke Salad recipe from Food.com.

Provided by sidMILB

Categories European

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 heart romaine lettuce, shredded
1 cup picked flat leaf parsley
1 (14 ounce) can hearts of palm, drained
1/4 lb prosciutto
1 can quartered water-packed artichoke hearts, drained
1/4 lb wedge pecorino romano cheese or 1/4 lb asiago cheese
balsamic vinegar
extra virgin olive oil
salt and pepper

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.
Drizzle the salad with balsamic vinegar and oil.
Season with salt and pepper.

Nutrition Facts : Calories 193, Fat 9.3, SaturatedFat 5.1, Cholesterol 29.5, Sodium 795.4, Carbohydrate 16.2, Fiber 9.1, Sugar 3.8, Protein 15.6