Three Of Hearts Salad Recipes

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:

• Cook macaroni according to package directions; drain and rinse with cold water. Cool completely. , For dressing, in a small bowl, combine the mayonnaise, pickle relish, sugar substitute, mustard, salt and pepper. In a large bowl, combine the macaroni, celery, carrot and onion. Add dressing and toss gently to coat. , Refrigerate until serving. Garnish with egg and paprika.

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:

• 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:

• Slice tomato and lime and place on a large service plate. Slice long ways the hearts of palm and lay on top of tomato. Slice and lay the red pepper around the plate. Combine all other ingredients in a bowl and whisk until smooth. Drizzle over the salad.

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.

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.

Steps:

• Clean the hearts of romaine lettuce.
• Add mayonnaise to the Caesar dressing.
• Combine the hearts of romaine, shrimp, hearts of palm, hearts of artichoke and croutons.
• Toss with dressing.
• Serve on chilled plate and top wirh shredded Parmesan.

Steps:

• Combine lemon juice, mustard and garlic in medium bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper. Add hearts of palm and artichoke hearts. Let marinate at room temperature at least 20 minutes and up to 4 hours, tossing occasionally.
• Line 6 plates with lettuce leaves. Using slotted spoon, divide hearts of palm and artichoke hearts among plates. Garnish with tomatoes. Spoon remaining dressing over and serve.

Steps:

• Cook the corn briefly.
• Drain and let cool.
• Chop the tomato and prepare the remaining vegetables and herbs.
• Rinse and drain the beans.
• Mix the vegetables, herbs and beans togather in a large bowl.
• Mix the oil, vinegar and spices.
• Toss into the salad.
• Serve chilled.

Steps:

• Place all of the potatoes in a Dutch oven; cover with water. Cover and bring to a boil. Reduce heat; cook for 20-30 minutes or until tender. Drain and cool., Place potatoes in a large bowl; add onion. In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss gently to coat. Cover and refrigerate overnight.