Mangoandheartsofpalmsaladwithlimevinaigrette Recipes

MANGO AND HEARTS OF PALM SALAD WITH LIME VINAIGRETTE

Steps:

• In a small bowl, whisk lime juice and Dijon. Set vinaigrette aside.
• In a medium bowl, toss mango, onion, hearts of palm, and half the vinaigrette; season with salt and pepper.
• Evenly divide lettuce among 4 plates; top with mango mixture. Season with salt and pepper, and drizzle with remaining vinaigrette.

MANGO AND HEARTS OF PALM SALAD WITH LIME VINAIGRETTE

Steps:

• In a small bowl, whisk lime juice and Dijon.
• Set vinaigrette aside.
• In a medium bowl, toss mango, onion, hearts of palm, and half the vinaigrette; season with salt and pepper.
• Evenly divide lettuce among four plates; top with mango mixture.
• Season with salt and pepper, and drizzle with remaining vinaigrette.

CHICKEN SALAD WITH MANGO AND JERUSALEM ARTICHOKES

Steps:

• Place chicken in a large saucepan; cover with cold water. Bring to a boil; reduce heat, and simmer until chicken is cooked through, about 25 minutes. Drain; when cool enough to handle, pull meat from bones. Shred meat into large pieces.
• In a large bowl, whisk together vinegar, ginger, and sugar; season with salt and pepper. Whisking, add canola and then sesame oil in a slow, steady stream; whisk until emulsified.
• Add chicken, mango, and artichokes to vinaigrette; toss to combine. Fold in watercress and mint; serve immediately.

HEARTS OF PALM AND SHRIMP SALAD

Steps:

• In a medium bowl of warm tap water, soak the hearts of palm for 10 minutes to remove any "tinny" taste. Drain very well and chop coarsely. Add the shrimp, serrano chile, mayonnaise, and salt. Mix well. Pack 1/2 cup in a flat-bottomed measuring cup or ramekin and invert to unmold onto an individual serving plate. Place 4 tomato wedges around the shrimp. Repeat to make 4 servings. Garnish each plate with parsley. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

ARTICHOKES AND HEARTS OF PALM SALAD WITH CITRUS VINAIGRETTE

Steps:

• To make the vinaigrette: whisk all the ingredients together until emulsified.
• To make the salad: Combine first four ingredients together in a salad bowl with 3/4 cup of the vinaigrette.
• Let marinate for an hour.
• To serve, line the rims of four chilled salad plates with a few pretty romaine leaves.
• In the center of each plate, place 1/2 cup lettuce and top with 1/4 of the marinated vegetable mixture.
• Garnish with cherry tomatoes and drizzle a little of the remaining vinaigrette over the romaine leaves.

HEARTS OF PALM SALAD

Steps:

• Place the arugula in a large serving bowl. Pour over the dressing and toss gently to coat. Add salt and pepper to taste.
• Scatter the artichoke hearts and hearts of palm on top. Use a vegetable peeler to shave the Parmigiano-Reggiano on top. Serve.

HEARTS OF PALM SALAD

Steps:

• Put the vinegar and shallot in a large bowl and stir to combine. Add the hearts of palm, cucumbers, jicama, papaya, and avocado and toss gently until well combined. Spoon into salad bowls and sprinkle with the pumpkin seeds. Serve immediately. Notes • Canned hearts of palm can be purchased in either organic or conventional form at most supermarkets. They usually contain a large amount of sodium, which can be extracted by soaking the hearts of palm in distilled water for 20 minutes. Drain before using. • Ripe papayas have bright yellowish-orange skin and a sweet aroma. They should be soft but not squishy.