Easy Asparagus And Hearts Of Palm Salad Recipes
ASPARAGUS, HEARTS OF PALM AND CARROT SALAD
This is a very tasty and colorful salad. You can omit the spinach if you like. You can use regular carrots, peeled and sliced medium thick instead of bagged baby carrots. If so, try to make your carrot slices and hearts of palm slices about the same thickness. There's never any left when I make this salad for parties, no matter how much I make.
Provided by Pesto lover
Categories Vegetable
Time 15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Wash and spin dry the spinach leaves. Arrange on small platter.
- Snap stems off asparagus & steam or boil until tender-crisp. Don't over-cook!
- Steam or boil carrots until tender-crisp. Don't over-cook!
- Drain hearts of palm and rinse twice. Cut into medium sized slices.
- Mix asparagus, carrots and hearts of palm and arrange over spinach leaves.
- Combine oil, vinegar, sugar, mustard, salt & pepper together. Whisk well or put in blender.
- Drizzle over salad until all of it has a light coating.
- Serve immediately.
Nutrition Facts : Calories 141.9, Fat 9.8, SaturatedFat 0.8, Sodium 312.6, Carbohydrate 12.3, Fiber 4.2, Sugar 5.2, Protein 4.1
AVOCADO, ASPARAGUS, AND HEARTS OF PALM SALAD
Steps:
- In a medium skillet over high heat, bring 1 inch of salted water to a boil. Add the asparagus and cook, uncovered, until crisp-tender, about 3 minutes. Drain and rinse with cold water to stop the cooking. Pat dry and transfer to a large salad bowl.
- Add the hearts of palm, cherry tomatoes, and onions to the salad bowl.
- In a small bowl, whisk together the vinegar, lemon juice, mustard, garlic, pepper, and sugar. Gradually whisk in the oil, then pour over the salad and toss to coat the vegetables. Add the diced avocado, season with salt and pepper, and toss gently. Sprinkle the salad with toasted pine nuts and serve immediately.
CHILLED HEARTS OF PALM WITH ASPARAGUS AND COCONUT LIME DRESSING
This is a chilled salad recipe that is included in a cookbook titled Chefs of Aloha: Favorite Recipes from the Top Chefs of Hawaii. It was attributed to the Manele Bay Hotel restaurant on the island of Lana'i, Hawaii.
Provided by Northwestgal
Categories Greens
Time 15m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl combine asparagus, hearts of palm, cucumber and mixed baby greens.
- In a medium-size bowl combine coconut milk, rice wine vinegar, lime juice and honey. Stir with a wire whisk while slowly adding canola oil in a steady stream. Once all the oil is incorporated, season to taste with salt and pepper. Add dressing to salad, and toss gently.
- To serve, sprinkle macadamia nuts on each serving.
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