Hearts Of Palm And Spinach Salad Recipes

Steps:

• In a large serving bowl, toss the spinach with hearts of palm, tomatoes, avocados, mushrooms, and almonds.
• Combine oil, vinegar, ketchup, garlic and sugar in a jar. Season with salt, mustard and paprika. Cover with a tight fitting lid. Shake vigorously until well blended.
• Before serving, pour dressing over salad, and toss to coat evenly.

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

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.

Steps:

• Toss together the salad ingredients in a bowl: spinach, hearts of palm, tomatoes, avocados, s, nuts.
• Combine the dressing ingredients in a cruet or jar; shake vigorously.
• Toss together and serve!

Steps:

• Toss spinach, hearts of palm, tomates, avocados, mushrooms and almonds together in large bowl.
• Mix rest of ingredients together and shake very well.
• Add just enough dressing to coat.

Steps:

• Make vinaigrette:
• In a blender purée garlic and coriander with lemon juice, sugar, and salt. With motor running add oil in a stream, blending until dressing is emulsified.
• Make salad:
• Cut hearts of palm and avocado into 3/4-inch cubes and in a large bowl with a rubber spatula gently toss with onion and vinaigrette until combined well.
• Line 8 salad plates with lettuce leaves and mound avocado mixture on top.

Steps:

• For the dressing, combine the vinegar, sugar, lemon juice, and salt in a saucepan and heat until the sugar dissolves, stirring frequently. Cool to room temperature. Whisk in the oil, onion, poppy seeds, dry mustard, and paprika, and set aside. Combine the spinach, hearts of palm, strawberries, and walnuts in a salad bowl. Add a little of the dressing at serving time and toss gently. Serve the remaining dressing alongside, so guests may help themselves.