Buenos Aires Hearts Of Palm Salad Rachael Ray Recipes
BUENOS AIRES HEARTS OF PALM SALAD (RACHAEL RAY)
"Rach's pal Daisy Martinez assembles an exotic salad that gets its kick from a can." Recipe from Rachael Ray's magazine. I LOVE this recipe!!! I did switch up the dressing a bit by using 2 T oil, 2 T lime juice and 2T orange juice which was perfect for us.
Provided by januarybride
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- On a platter, arrange the hearts of palm, tomato and avocado in a single, overlapping layer.
- In a small bowl, whisk together the olive oil, orange juice and lime juice; season with salt and pepper.
- Drizzle the dressing over the salad.
HEART-Y SALAD: HEARTS OF ROMAINE, PALM, AND ARTICHOKE
Provided by Rachael Ray : Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place romaine on a platter and toss with parsley tops. Wrap hearts of palm in prosciutto and cut into bite size pieces on an angle. Arrange prosciutto wrapped palm sections and quartered artichoke hearts over romaine greens. Shred cheese with a vegetable peeler into short ribbons, working over the salad plate. Drizzle the salad with balsamic vinegar and oil; season with salt and pepper.
COEURS DE PALMIER EN VINAIGRETTE (MARINATED HEARTS OF PALM)
Veganized from a old family recipe. It's a really yummy and creamy appetizer. Cooking time is chilling time.
Provided by Mad Maryno
Categories Vegetable
Time 2h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix all the ingredient except for the hearts of palm together in a bowl.
- Slice the hearts of palm into coins. Add to the vinaigrette.
- Chill in the fridge for at least 2 hours before serving.
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