LEMONY HEARTS OF PALM SALAD
Provided by Food Network Kitchen
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
Nutrition Facts : Calories 130 calorie, Fat 11 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 462 milligrams, Carbohydrate 7 grams, Fiber 3 grams, Protein 3 grams, Sugar 2 grams
HEARTS OF PALM SALAD
This recipe has been adapted from another cooking site. It was billed as the "South Beach Salad". I don't know if the changes I have made have changed that or not. It is delicious and made a wonderful and different salad to serve for guests.
Provided by PaulaG
Categories Beginner Cook
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.
17 WAYS TO USE CANNED HEARTS OF PALM
These simple hearts of palm recipes are fresh, inviting, and so tasty. From salad to crab cakes to soup and tacos, you'll never run out of delicious meal ideas.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 17
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a hearts of palm recipe in 30 minutes or less!
Nutrition Facts :
HANA HEARTS OF PALM WITH SHAVED PARMA HAM AND PRESERVED LEMON
Steps:
- Preserved Lemon Vinaigrette: In a mixing bowl, stir together all the ingredients. Season, to taste, with a little more salt and some pepper.
- You should have about 1 cup of dressing. Set aside. You should have some bigger, thicker pieces of hearts of palm, and some smaller, thinner pieces. Put the bigger pieces of the hearts, in a non-reactive dish and cover them with 3/4 cup of the Preserved Lemon Vinaigrette. Cover with plastic wrap and marinate in the refrigerator for 2 hours. Drain the marinated hearts of palm and wrap each piece in a piece of ham. After the pieces are wrapped, cut them into 1/2-inch thick rings. Slice the larger pieces into 1/4-inch thick rings and set aside.
- Drape half of each serving plate with the remaining Parma ham.
- In a mixing bowl, toss the mesclun with the sliced small hearts of palm, 4 teaspoons of extra-virgin olive oil and season, to taste, with salt and pepper. Mound some of the greens in the center of each serving plate. Place the ham wrapped rounds around the salad. Drizzle the remaining lemon vinaigrette around each plate and garnish with the julienned Preserved Lemon Peel. Serve immediately.
- Use a sharp knife to cut each lemon lengthwise not quite completely into quarters, starting at the flower end and leaving the quarters attached at the stem end. In a large, non-reactive mixing bowl, stir together the salt and 1 cup of the sugar. Add the lemons, toss to combine them evenly with the salt-and-sugar mixture, cover with plastic wrap, and refrigerate, stirring occasionally, for 30 days.
- Bring the remaining 4 cups of sugar and the water to a boil in a large saucepan, stirring occasionally. Remove from the heat and set this simple syrup aside.
- Remove the lemons from the sugar-salt mixture. Place them in another saucepan of enough cold water to cover them completely. Bring the water to a boil. Drain off the water and repeat with more cold water. Repeat again twice more for a total of 4 boilings and changes of water. Drain again and add the lemons to the pan of simple syrup. Bring to a boil. Remove from the heat, let the lemons cool in the syrup, and then remove and discard everything but the yellow-colored outer rind of the peel. Refrigerate in the syrup for up to 1 month, covered.
- The preserved lemon peel will keep for 1 month covered in the refrigerator, and can be used in any recipes that call for lemon juice or zest, or can be diced and tossed with cooked vegetables.
HEARTS OF PALM SALAD
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
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 WITH OLIVES AND HAM
Provided by Stacey Siegal
Categories Salad Olive Appetizer No-Cook Quick & Easy Ham Spring Bon Appétit New York
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- Combine first 4 ingredients in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper.
- Cut hearts of palm on diagonal into 1/2-inch-thick slices. Place in large bowl. Add ham and olives. Toss with enough dressing to coat generously.
- Arrange lettuce leaves on plates. Spoon salad atop lettuce and serve.
HEARTS OF PALM SALAD
Provided by Robert Irvine : Food Network
Categories side-dish
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.
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
HEARTS-OF-PALM SALAD
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.
Nutrition Facts : @context http, Calories 51, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 1 gram, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 485 milligrams, Sugar 0 grams
HEARTS OF PALM SALAD WITH LIME & HONEY DRESSING
Try to seek out this South American favourite that's similar to celery and artichoke. Serve in a crunchy, fresh salad with zesty dressing
Provided by Jennifer Joyce
Categories Side dish
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.
Nutrition Facts : Calories 284 calories, Fat 24 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 5 grams protein, Sodium 1.3 milligram of sodium
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