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.
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
ARTICHOKES, ASPARAGUS, AND WATERCRESS SALAD WITH CUMIN VINAIGRETTE
Provided by Ingrid Hoffmann
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- To prepare the dressing: In a small bowl, combine the vinegar mustard, cumin, and sugar; season with salt and pepper. Whisk to blend. While whisking, slowly drizzle in the olive oil, mixing until the vinaigrette is emulsified. Set aside.
- To prepare the salad: Fill a medium bowl with 2 cups of ice cubes and cover with cold water. Bring a pot of salted water to a boil over medium-high heat. Add the asparagus and blanch until tender but not mushy, about 3 minutes. Drain the asparagus in a colander and transfer to the ice water bath to stop the cooking. Drain again and place on a paper towel-lined plate to dry. Cut the asparagus stalks into thirds.
- In a large mixing bowl, combine the blanched asparagus, parsley, artichokes, tomatoes, and watercress. Whisk the vinaigrette to combine and pour over the salad. Toss to coat and serve.
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
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
CHILLED ASPARAGUS WITH LEMONY GARLIC DRESSING
Great when it's too hot for warm food. Low cal, heart healthy side dish from the American Heart Association Around the World Cookbook.
Provided by littleturtle
Categories Vegetable
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, mix together first five ingredients until smooth.
- Cover and chill until serving time.
- Boil asparagus for 5 minutes (until crisp-tender).
- Drain (I've served this dish hot by tossing the asparagus in the pan with the dressing and heating for 1-2 minutes at this point).
- Rinse with cold water and drain again.
- Cover and chill until serving time.
- To serve, gently toss asparagus spears with dressing.
- Sprinkle lightly with poppy seeds, if desired.
Nutrition Facts : Calories 66, Fat 2.3, SaturatedFat 1.3, Cholesterol 6.2, Sodium 39.8, Carbohydrate 9.1, Fiber 3.8, Sugar 2.8, Protein 5.1
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.
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