ARTICHOKE AND HEARTS OF PALM SALAD
This can be served as a salad or an appetizer......But any way you serve it, I think you're gonna love it. I clipped this out of the newspaper a few years ago and I've been making it ever since.
Provided by Boca Pat
Categories Vegetable
Time 5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a nonreactive large mixing bowl.
- Cover& chill overnight.
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.
AVOCADO, ARTICHOKE HEARTS AND HEART OF PALM SALAD SERVED IN LETTUCE WRAPS
Provided by Ingrid Hoffmann
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a medium bowl, combine the artichoke hearts, hearts of palm, cucumber, onion, poblano, and cilantro. Add the avocado and drizzle with vinegar. Season with salt and pepper. Carefully mix, taking care not to break up the avocadoes. To serve, spoon the salad into the butter lettuce cups.;
HEARTS OF PALM SALAD
This salad is very easy to make and always requested by my family. People think they are eating something special because it is made with hearts of palm. Best if chilled overnight.
Provided by HEATHER SG
Categories Salad Vegetable Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 317.4 calories, Carbohydrate 4.7 g, Cholesterol 1.3 mg, Fat 33.3 g, Fiber 1.2 g, Protein 1.6 g, SaturatedFat 4.6 g, Sodium 1755.1 mg, Sugar 2.6 g
ARTICHOKE AND HEARTS OF PALM SALAD
This simple spring recipe from chef Joey Campanaro of Kenmare includes both raw and crispy fried artichokes. Also try:"The Chicken" from Kenmare, Cucumber and Radish Pickles
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
Steps:
- Thinly slice artichoke crosswise on a mandoline. Fill a medium, deep heavy-bottomed saucepan 3 inches high with canola oil. Heat over medium-high heat until it reaches 375 degrees on a deep-fry thermometer. Add half of the artichoke slices and cook until crispy and browned. Transfer to a paper towel-lined plate to drain.
- In a large bowl, mix together hearts of palm, lettuce, parsley, and remaining sliced artichokes; season with salt and pepper. In a small bowl, whisk together olive oil and lemon juice, drizzle over salad; toss to coat. Divide evenly between 2 plates; garnish with crispy artichokes and serve.
MORTON'S THE STEAKHOUSE CHOPPED SALAD
Full name: Morton's the Steakhouse Chopped Salad With Hearts of Palm, Artichoke Hearts, & Blue Cheese. Found this on another website courtesy of Morton's Steakhouse, and it sounds absolutely yummy! Posting to try later and hoping I won't be disappointed.
Provided by Cook4_6
Categories Salad Dressings
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- To prepare vinaigrette: In a medium mixing bowl, combine the vinegar and 1/3 cup cup of water.
- Whisk the mustard and salad dressing mix until well mixed.
- Add the olive oil and whisk until the dressing is emulsified.
- Let the dressing rest for a few minutes before using so that the flavors can blend. Refrigerate in a tightly-lidded glass or rigid plastic container for up to 7 days and whisk before using.
- Note: If you use Good Seasons brand mix, two packets work well.
- To prepare salad: Cut the iceberg and romaine lettuces into ½-inch squares. Transfer to a large mixing bowl.
- Cut the artichoke hearts into eighths and the hearts of palm into 1/4-inch-long pieces and add to the lettuce.
- Peel the avocado and remove the pit. Cut the avocado into ½-inch cubes and add to the lettuce.
- Crumble the blue cheese over the salad. Sprinkle the bacon bits, chopped egg, onion, and tomato over the salad.
- Add the vinaigrette, toss well, and serve.
- Note: To hard-cook eggs, put them in a saucepan with cold water to cover. Bring to a boil over medium-high heat. Cover, remove from the heat, and set aside for 15 minutes, during which time the eggs will harden. This is a better method than cooking the eggs in boiling water. There is less chance of the eggs cracking.
SALAD WITH ARTICHOKES
This was given to me by a friend, who got it from a little pasta house restaurant in her hometown. It calls for mixed greens, red onion and artichokes with a vinegar and oil dressing.
Provided by Cindy
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 15m
Yield 5
Number Of Ingredients 9
Steps:
- In a large bowl, combine the mixed greens, onion, and artichoke hearts.
- In a medium-size mixing bowl, whisk together the oil, vinegar, seasoned salt, pepper, and garlic.
- Pour enough dressing over salad to coat, and toss well. Sprinkle with grated cheese, and serve.
Nutrition Facts : Calories 273.9 calories, Carbohydrate 14.3 g, Cholesterol 2.6 mg, Fat 23 g, Fiber 4.1 g, Protein 4.9 g, SaturatedFat 3.4 g, Sodium 718.9 mg, Sugar 1.1 g
CHOPPED SALAD W/HEARTS OF PALM, ARTICHOKE HEARTS, AND BLUE CHEESE
Categories Salad Leafy Green Appetizer No-Cook Vegetarian Quick & Easy
Yield 6 -8 people
Number Of Ingredients 11
Steps:
- 1. Cut the iceberg and romaine lettuces into 1?2-inch squares. Transfer to a large mixing bowl. Cut the artichoke hearts into eighths and the hearts of palm into 1?4-inch-long pieces and add to the lettuce. 2. Peel the avocado and remove the pit. Cut the avocado into 1?2-inch cubes and add to the lettuce. 3. Crumble the blue cheese over the salad. Sprinkle the bacon bits, chopped egg, onion, and tomato over the salad. Add the vinaigrette, toss well, and serve. Note: To hard-cook eggs, put them in a saucepan with cold water to cover. Bring to a boil over medium-high heat. Cover, remove from the heat, and set aside for 15 minutes, during which time the eggs will harden. This is a better method than cooking the eggs in boiling water. There is less chance of the eggs cracking.
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