Hearts of Palm Salad, based on the South Beach Salad from the South Beach Diet. Hearts of palm, artichokes, bell peppers, kalamata olives, lettuce or spinach and tomatoes in a vinaigrette. Super yum.
Hearts of Palm Salad
Hi. It’s Lois at Recipe Idea Shop, telling you about Hearts of Palm Salad, a uniquely scrumptious salad from the South Beach Diet. Of course I modified the ingredients a bit based on what I had on hand. Hearts of palm are tasty, somewhat similar to bamboo shoots but fatter. The combination of vegetables makes an easy, pretty salad.
This salad is perfect for a high-falutin dinner or a simple picnic at the park. Impress your family and friends with this dish that takes only 15 active minutes and an hour’s resting time in the fridge. Such an easy dish to make. And so delicious.
South Beach Diet
One of the things I like about the South Beach Diet is the creative recipes. Even though I write a recipe blog, we tend to have a several day rotation of foods instead of trying new recipes regularly or changing up our menus every couple of weeks. Don loves this diet not only for the variety, but also because he loses weight quickly in the first phase. And the next two phases help him to lose a few more pounds and maintain the loss for a good, long time. What’s your favorite diet?
What You Need For This Recipe
You will need a knife and cutting board, measuring cups and spoons, a wire whisk, a salad spinner and a beautiful plate or bowl for serving.
Hearts of Palm Salad Recipe
Hearts of Palm Salad
Hearts of Palm Salad, based on the South Beach Salad from the South Beach Diet. Hearts of Palm, Artichokes, bell peppers, olives, lettuce or spinach and tomatoes in a vinaigrette.
- 1 can hearts of palm (14 ounces, drained and sliced)
- 1 can artichoke hearts (14 ounces, drained and quartered)
- 1/2 cup green bell peppers (diced)
- 1/2 cup red or yellow bell peppers (diced)
- 10 kalamata olives (halved)
- 4 plum tomatoes (cut in eighths or quartered, depending on size)
- 2 cups fresh spinach (washed and trimmed)
- 3 tablespoons extra virgin olive oil
- 3 tablespoons canola oil
- 3 tablespoons white wine vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper (freshly ground)
In a measuring cup, combine the olive oil, canola oil, wine vinegar, mustard, salt and pepper. Whisk to emulsify.
In a medium bowl, combine the heats of palm, artichokes, diced peppers, and olives.
Pour the vinaigrette over the combined vegetables and stir gently.
Refrigerate the salad for about an hour to enhance flavors.
Garnish & Serve
Serve over a bed of spinach, topped by the chopped tomatoes.
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Hearts of Palm Salad Nutrition
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