Best Hearts Of Palm With Lemon Dressing Recipes

LEMONY HEARTS OF PALM SALAD

Lemony Hearts of Palm Salad image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 0

Ingredients

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

PALM HEART SALAD

Palm Heart Salad image

Provided by Food Network

Time 30m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1/2 lime or lemon, juiced
1 teaspoon whole-grain mustard
1 tablespoon white wine vinegar
1 teaspoon sugar
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 (14 or 15-ounce) can palm hearts, drained and sliced crosswise
2 ripe mangoes, peeled and thinly sliced
2 ripe avocados (or 1 large), peeled, stoned, and thinly sliced
1/2 cucumber, peeled and thinly sliced
1/2 Scotch bonnet or other hot chile pepper, de-seeded and finely chopped
1/2 lime or lemon (to be squeezed the avocado to prevent discolouring)

Steps:

To make the dressing: Mix the first 4 ingredients and then drizzle olive oil in slowly while stirring constantly. Season with salt and pepper, to taste.
Assemble all the salad ingredients in a bowl and serve the dressing on the side.

HEARTS OF PALM SALAD

Hearts of Palm Salad image

Café Med in Los Angeles serves a salad like this over paper-thin beef carpaccio that I love to order because it's so light and fresh. When I make it at home, I skip the beef but pile on the greens.

Yield makes 4 servings

Number Of Ingredients 6

Ingredients

1 10-ounce bag fresh arugula
1/4 cup Lemon Garlic Dressing (page 159)
Kosher salt and ground black pepper
1 14-ounce can artichoke hearts, drained and quartered
1 14-ounce can hearts of palm, drained and sliced
Shaved Parmigiano-Reggiano cheese

Steps:

Place the arugula in a large serving bowl. Pour over the dressing and toss gently to coat. Add salt and pepper to taste.
Scatter the artichoke hearts and hearts of palm on top. Use a vegetable peeler to shave the Parmigiano-Reggiano on top. Serve.

MARINATED HEARTS OF PALM SALAD

Marinated Hearts of Palm Salad image

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

Ingredients

1 garlic clove, minced
1/3 cup extra virgin olive oil
1/4 cup white wine vinegar
1 tablespoon Dijon mustard
salt and pepper, to taste
2 (14 ounce) jars hearts of palm, drained and sliced into 1/2-inch rings
2 (14 ounce) cans artichoke hearts, drained and quartered
1 pint grape tomatoes, halved
1/4 cup fresh parsley, chopped
4 cups mesclun

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 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

Categories side-dish

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.