Hearts Of Palm Potato Salad South Beach Phase 1 Recipes

Steps:

• Vinaigrette Dressing: 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.
• Add the Vinaigrette Dressing and mix well. Refrigerate for at least 1 hour.
• To serve, place the salad on a bed of lettuce leaves and garnish with the egg and tomato slices.

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.

Steps:

• 1. In a large serving bowl: whisk the lemon juice, mustard and garlic. While continuing to whisk, pour the oil in a steady stream to emulsify.
• 2. Add the hearts of palm, toss, taste (adding pepper or lemon juice as needed) and serve.