Hearts Of Palm Salad With Olives And Ham Recipes

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LEMONY HEARTS OF PALM SALAD



Lemony Hearts of Palm Salad image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Soak 1/4 cup sliced red onion in cold water, 10 minutes; drain. Toss with 2 cups sliced hearts of palm, 1 cup sliced celery and some chopped parsley. Add 3 tablespoons each lemon juice and olive oil. Season with salt and pepper. Serve over arugula drizzled with olive oil.
  • Serves: 4 Calories: 130 Total Fat: 11 grams Saturated Fat: 1.5 grams Protein: 3 grams Total carbohydrates: 7 grams Sugar: 2 grams Fiber: 3 grams Cholesterol: 0 milligrams Sodium: 462 milligrams

Nutrition Facts : Calories 130 calorie, Fat 11 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 462 milligrams, Carbohydrate 7 grams, Fiber 3 grams, Protein 3 grams, Sugar 2 grams

HEARTS OF PALM SALAD



Hearts of Palm Salad image

This recipe has been adapted from another cooking site. It was billed as the "South Beach Salad". I don't know if the changes I have made have changed that or not. It is delicious and made a wonderful and different salad to serve for guests.

Provided by PaulaG

Categories     Beginner Cook

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 12

3 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar
1/4 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 (14 ounce) can hearts of palm, drained and sliced
1/3 cup red bell pepper, diced
1/2 cup artichoke heart, drained and quartered
1/3 cup kalamata olive, pitted and halved
1 (6 ounce) package mixed salad greens
2 hard-boiled eggs, sliced
8 -10 cherry tomatoes, halved

Steps:

  • Combine the dressing ingredients in a covered jar and shake vigorously to mix.
  • For the salad, combine the hearts of palm, peppers, artichoke hearts, and olives in a bowl.
  • Pour the dressing over and mix well; refrigerate for at least 1 hour.
  • When ready to serve, place the mixed greens on chilled salad plates, divide the heart of palm mixture evenly over the plates and arrange the hard-boiled egg slices and tomatoes over the top.

HEARTS OF PALM SALAD



Hearts of Palm Salad image

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

3 (14.25 ounce) cans hearts of palm, drained and sliced
2 (.7 ounce) packages dry Italian-style salad dressing mix
½ cup white wine or champagne vinegar
6 tablespoons water
1 cup olive oil
1 (8 ounce) jar green olives, sliced
1 (6 ounce) can sliced black olives
2 tablespoons bacon bits

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

HEARTS OF PALM SALAD WITH OLIVES AND HAM



Hearts of Palm Salad with Olives and Ham image

Provided by Stacey Siegal

Categories     Salad     Olive     Appetizer     No-Cook     Quick & Easy     Ham     Spring     Bon Appétit     New York

Yield Serves 4 to 6

Number Of Ingredients 9

1 tablespoon fresh lemon juice
1 tablespoon white wine vinegar
3 garlic cloves, chopped
1 1/2 teaspoons dried oregano
6 tablespoons olive oil
2 14-ounce cans hearts of palm, drained, rinsed
6 ounces ham, cut into matchstick-size strips (about 1 1/2 cups)
1 cup assorted olives, pitted, sliced
Lettuce leaves

Steps:

  • Combine first 4 ingredients in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper.
  • Cut hearts of palm on diagonal into 1/2-inch-thick slices. Place in large bowl. Add ham and olives. Toss with enough dressing to coat generously.
  • Arrange lettuce leaves on plates. Spoon salad atop lettuce and serve.

HANA HEARTS OF PALM WITH SHAVED PARMA HAM AND PRESERVED LEMON



Hana Hearts of Palm with Shaved Parma Ham and Preserved Lemon image

Provided by Food Network

Categories     side-dish

Time 32m

Yield 8 servings

Number Of Ingredients 17

1 tablespoon diced Preserved Lemon Peel, recipe follows
1 teaspoon chopped fresh chives
1 teaspoon sugar
1/2 teaspoon salt
1/4 cup Champagne vinegar
2/3 cup extra-virgin olive oil
Freshly ground black pepper
4 pounds fresh hearts of palm, outer husks removed, or 1 pound canned hearts of palm, drained
1/4 pound thinly shaved Parma ham
1 cup micro greens
4 teaspoons extra-virgin olive oil
Salt
4 teaspoons julienned Preserved Lemon Peel, recipe follows
5 pounds whole lemons, washed
1 cup salt
1 cup sugar, plus 4 cups
4 cups water

Steps:

  • Preserved Lemon Vinaigrette: In a mixing bowl, stir together all the ingredients. Season, to taste, with a little more salt and some pepper.
  • You should have about 1 cup of dressing. Set aside. You should have some bigger, thicker pieces of hearts of palm, and some smaller, thinner pieces. Put the bigger pieces of the hearts, in a non-reactive dish and cover them with 3/4 cup of the Preserved Lemon Vinaigrette. Cover with plastic wrap and marinate in the refrigerator for 2 hours. Drain the marinated hearts of palm and wrap each piece in a piece of ham. After the pieces are wrapped, cut them into 1/2-inch thick rings. Slice the larger pieces into 1/4-inch thick rings and set aside.
  • Drape half of each serving plate with the remaining Parma ham.
  • In a mixing bowl, toss the mesclun with the sliced small hearts of palm, 4 teaspoons of extra-virgin olive oil and season, to taste, with salt and pepper. Mound some of the greens in the center of each serving plate. Place the ham wrapped rounds around the salad. Drizzle the remaining lemon vinaigrette around each plate and garnish with the julienned Preserved Lemon Peel. Serve immediately.
  • Use a sharp knife to cut each lemon lengthwise not quite completely into quarters, starting at the flower end and leaving the quarters attached at the stem end. In a large, non-reactive mixing bowl, stir together the salt and 1 cup of the sugar. Add the lemons, toss to combine them evenly with the salt-and-sugar mixture, cover with plastic wrap, and refrigerate, stirring occasionally, for 30 days.
  • Bring the remaining 4 cups of sugar and the water to a boil in a large saucepan, stirring occasionally. Remove from the heat and set this simple syrup aside.
  • Remove the lemons from the sugar-salt mixture. Place them in another saucepan of enough cold water to cover them completely. Bring the water to a boil. Drain off the water and repeat with more cold water. Repeat again twice more for a total of 4 boilings and changes of water. Drain again and add the lemons to the pan of simple syrup. Bring to a boil. Remove from the heat, let the lemons cool in the syrup, and then remove and discard everything but the yellow-colored outer rind of the peel. Refrigerate in the syrup for up to 1 month, covered.
  • The preserved lemon peel will keep for 1 month covered in the refrigerator, and can be used in any recipes that call for lemon juice or zest, or can be diced and tossed with cooked vegetables.

HEARTS-OF-PALM SALAD



Hearts-Of-Palm Salad image

Provided by Barbara Kafka

Categories     salads and dressings

Time 40m

Number Of Ingredients 3

1/2 pound fresh hearts of palm, trimmed weight, or 1 can hearts of palm, drained and rinsed, 8 ounces drained weight
3 tablespoons dry white wine
1 tablespoon thinly sliced scallion greens

Steps:

  • Shred the hearts of palm by cutting them lengthwise in very thin strips. Toss with the white wine and scallion greens. Marinate 30 minutes before serving.
  • Final presentation: On a large, colorful, round platter, arrange the papaya salad on one side in a semicircle. Arrange the hearts-of-palm salad on the other side. Mound the okra salad in the center. Serve with grilled fish or seafood, or alone, as a first course.

Nutrition Facts : @context http, Calories 51, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 1 gram, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 485 milligrams, Sugar 0 grams

HEARTS OF PALM SALAD



Hearts of Palm Salad image

Categories     Salad     Vegetable     Avocado     Arugula     Winter     Tangerine     Gourmet

Yield Makes 2 servings

Number Of Ingredients 6

1/4 cup mayonnaise
1/2 tablespoon red-wine vinegar
1 tangerine
a 14.8-ounce jar or can hearts of palm
1 California avocado
2 cups packed trimmed arugula

Steps:

  • In a bowl whisk together mayonnaise and vinegar until smooth. Cut peel and pith from tangerine and, holding fruit over a small bowl (to catch juice) cut sections free from membranes, discarding seeds.
  • Rinse and drain hearts of palm and diagonally cut into 3/4-inch-thick slices. Pit and peel avocado and cut into 10inch pieces. Tear arugula into bite-size pieces and add to dressing with tangerine and juice, hearts of palm, and avocado.
  • Toss salad to coat with dressing and season with salt and pepper.

LAURALYNNE'S HEARTS OF PALM SALAD



Lauralynne's Hearts of Palm Salad image

Make and share this Lauralynne's Hearts of Palm Salad recipe from Food.com.

Provided by Guava Girl

Categories     Free Of...

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 garlic clove, minced
1/3 cup olive oil
2 tablespoons white wine vinegar
1/4 teaspoon salt
1/2 teaspoon pepper
1 tablespoon Dijon mustard
2 (14 ounce) jars hearts of palm
1 medium tomatoes or 3 grape tomatoes
1 bag european mixed salad greens or 1 bag lettuce, of your choice

Steps:

  • Combine the first 6 ingredients in a mixing bowl.
  • Whisk together until blended.
  • Add 2 jars hearts of palm, drained and sliced into 1/2-inch rings.
  • Add tomato cut into thin wedges (you may substitute grape tomatoes if desired).
  • Place mixture in refrigerator for several hours.
  • Blend in 1 bag of European salad mix.
  • You could cut up your own lettuce, but I look for all the time saving shortcuts I can find.

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