Hearts Of Palm And Spinach Salad Recipes

Steps:

• In a large serving bowl, toss the spinach with hearts of palm, tomatoes, avocados, mushrooms, and almonds.
• Combine oil, vinegar, ketchup, garlic and sugar in a jar. Season with salt, mustard and paprika. Cover with a tight fitting lid. Shake vigorously until well blended.
• Before serving, pour dressing over salad, and toss to coat evenly.

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

Steps:

• Toss together the salad ingredients in a bowl: spinach, hearts of palm, tomatoes, avocados, s, nuts.
• Combine the dressing ingredients in a cruet or jar; shake vigorously.
• Toss together and serve!

Steps:

• Toss spinach, hearts of palm, tomates, avocados, mushrooms and almonds together in large bowl.
• Mix rest of ingredients together and shake very well.
• Add just enough dressing to coat.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine spinach, garlic, salt, and pepper in skillet; cook and stir until garlic is fragrant and spinach is warmed through, about 5 minutes.
• Combine hearts of palm, cream cheese, sour cream, water chestnuts, and half of the mozzarella cheese together in a separate bowl. Add spinach mixture and stir to distribute ingredients evenly. Pour mixture into prepared baking dish; top with remaining mozzarella cheese and Parmesan cheese.
• Bake in preheated oven until golden and bubbly, 20 to 25 minutes.

Steps:

• Combine hearts of palm, mango, avocado, watercress, onion, and cilantro together in a bowl.
• Whisk vinegar, sugar, black pepper, and salt together in a bowl; pour over salad and toss to coat.

Steps:

• For the dressing, combine the vinegar, sugar, lemon juice, and salt in a small non-reactive saucepan and heat over medium heat until the sugar dissolves, stirring frequently. Remove pan from heat and let cool to room temperature. When cooled, whisk in the oil, onion, poppy seeds, dry mustard and paprika until thoroughly combined. Set dressing aside.
• In a salad bowl, combine the spinach, hearts of palm, strawberries, and walnts. When ready to serve, add some of the dressing, and toss gently. Serve the remaining dressing alongside the salad so diners may add more, if desired.

Steps:

• For the dressing, combine the vinegar, sugar, lemon juice, and salt in a saucepan and heat until the sugar dissolves, stirring frequently. Cool to room temperature. Whisk in the oil, onion, poppy seeds, dry mustard, and paprika, and set aside. Combine the spinach, hearts of palm, strawberries, and walnuts in a salad bowl. Add a little of the dressing at serving time and toss gently. Serve the remaining dressing alongside, so guests may help themselves.

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.