Hearts of Palm Salad with artichokes and Kalamata olives is based on the "South Beach Salad" from the South Beach Diet. It consists of hearts of palm, artichokes, bell peppers, kalamata olives, lettuce or spinach, and tomatoes in a vinaigrette. It's super yummy.
Hearts of Palm and Artichoke Salad
This is a uniquely scrumptious salad from the South Beach Diet, which, if followed, can reset your metabolism. I admit I seldom lose very much weight on it, but it does help me stop craving sugar and to feel more energetic. The diet includes some terrific recipes, many of which I share with you.
Of course, I modified the ingredients with this Hearts of Palm Salad a bit because that's what I do. Hearts of palm are tasty, somewhat similar to bamboo shoots but plumper. The combination of vegetables makes it a pretty salad.
The salad is perfect for a high-falutin dinner or a picnic at the park. Impress your family and friends with this dish, which takes only 15 minutes to prepare and an hour to rest in the fridge. It's so easy to make and just 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 use a menu rotation that can get boring instead of trying new recipes regularly or changing up our menus every couple of weeks.
Men love this diet for the variety and because they lose weight quickly in the first phase. The next two phases help them lose a few more pounds and maintain the loss for a long time. Why is it that men lose weight faster than us women??
What You Need
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.
Ingredients:
Salad:
- 1 can hearts of palm 14 ounces, drained and sliced
- 1 can artichoke hearts 14 ounces, drained and quartered
- ½ cup green bell peppers diced
- ½ 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
Vinaigrette:
- 3 tablespoons extra virgin olive oil
- 3 tablespoons canola oil
- 3 tablespoons white wine vinegar
- ½ teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper freshly ground
Instructions:
Vinaigrette
- Combine the olive oil, canola oil, wine vinegar, mustard, salt and pepper in a measuring cup. Whisk to emulsify.
Salad
- 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.
Hearts of Palm, Artichokes, And Olive Salad
Author: Recipe Idea Shop
Ingredients
Salad
- 1 can hearts of palm 14 ounces, drained and sliced
- 1 can artichoke hearts 14 ounces, drained and quartered
- ½ cup green bell peppers diced
- ½ 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
Vinaigrette
- 3 tablespoons extra virgin olive oil
- 3 tablespoons canola oil
- 3 tablespoons white wine vinegar
- ½ teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper freshly ground
Instructions
Vinaigrette
- In a measuring cup, combine the olive oil, canola oil, wine vinegar, mustard, salt and pepper. Whisk to emulsify.
Salad
- 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.
Nutrition (may vary depending on ingredients and amounts used)
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