Hearts Of Palm With Cherry Tomatoes Salad Recipes

HEARTS OF PALM SALAD

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.

HEARTS OF PALM SALAD

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.

SALAD OF CHERRY TOMATOES AND HEARTS OF PALM

Steps:

• Quarter the cherry tomatoes and place in a bowl. Drain hearts of palm and slice one-half-inch thick and mix them with the tomatoes. Fold in the scallions.
• Rinse and dry the lettuce. Tear out the center leaves, leaving a shell of leaves attached at the bottom. Shred the leaves that were removed and mix them with the tomatoes and hearts of palm.
• Beat the vinegar and mustard together. Add the oil, beating until smooth. Season to taste with salt and pepper. Fold the dressing into the tomato mixture and pile the mixture into the lettuce shells.

HEARTS OF PALM, CORN, CHERRY TOMATOES AND AVOCADO SALAD WITH GREEN ONION-COCONUT DRESSING

Steps:

• Place all the ingredients for the dressing, except oil, salt and pepper, into blender or food processor and puree. Slowly drizzle in oil until thick and creamy. Season, to taste. Toss salad ingredients together, and garnish with cilantro sprigs.

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.

HEARTS OF PALM WITH CHERRY TOMATOES SALAD

Steps:

• In a medium bowl combine heart of palm, onion, tomatoes and basil. In a small bowl whisk together vinegar, water, oil, salt, pepper and garlic. Pour this over the tomato mixture and toss.
• Refrigerate 1-4 hours before serving. Stir and serve.

TOMATO, ONION AND HEARTS OF PALM SALAD

Steps:

• Whisk oil, basil and vinegar in medium bowl to blend. Add remaining ingredients and toss to blend. Season to taste with salt and pepper. Let salad stand at room temperature at least 30 minutes and up to 2 hours.

HEARTS OF PALM SALAD

Steps:

• Mix dressing, lemon juice and mustard; set aside. Drain the hearts of palm; cut into 1/2-inch pieces.
• Divide greens evenly among 10 salad plates; top with hearts of palm and tomatoes.
• Drizzle with dressing mixture.