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Hearts of Romaine Toss

Hearts of Romaine Toss

Hearts of palm and artichokes dress up a basic romaine salad. Because they're canned, these hearty vegetable additions can be enjoyed year-round.

Oxmoor House OCTOBER 2006

  • Yield: 8 servings (serving size: 2 cups)
  • Prep time:7 Minutes


  • 1 (22-ounce) package hearts of romaine, chopped
  • 1 pint grape tomatoes
  • 1 (14-ounce) can hearts of palm, rinsed, drained, and sliced
  • 1 (14-ounce) can quartered artichoke hearts, rinsed and drained
  • 1 cup sliced cucumber (about 1 medium)
  • 1/2 cup thinly sliced red onion (about 1/2 medium)
  • 1/2 cup (2 ounces) crumbled feta cheese
  • 1/2 cup fat-free red wine vinaigrette
  • Freshly ground black pepper (optional)


1. Combine first 7 ingredients in a large bowl; add vinaigrette just before serving. Toss well. Sprinkle with freshly ground pepper, if desired.

Nutritional Information

Amount per serving
  • Calories: 82
  • Calories from fat: 25%
  • Fat: 2.3g
  • Saturated fat: 1.5g
  • Protein: 4.6g
  • Carbohydrate: 11.8g
  • Fiber: 3.4g
  • Cholesterol: 8mg
  • Iron: 2.1mg
  • Sodium: 472mg
  • Calcium: 108mg

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Hearts of Romaine Toss recipe