Heartthrob Salad

Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

A zesty salsa-like mixture of tomato, kalamata olives, and hearts of palm flavors this salad. Hearts of palm, which taste similar to artichoke hearts, come from the cabbage palm tree. Look for jars of hearts of palm near the artichoke hearts in your market.

Yield: 2 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 66
  • Calories from fat: 40%
  • Fat: 2.9g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.5g
  • Protein: 2.8g
  • Carbohydrate: 9.7g
  • Fiber: 2.8g
  • Cholesterol: 0.0mg
  • Iron: 2mg
  • Sodium: 378mg
  • Calcium: 56mg

Ingredients

  • 1 1/2 cups chopped plum tomato
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon chopped pitted kalamata olives
  • 1 tablespoon white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 small garlic clove, minced
  • 1 (14.8-ounce) jar hearts of palm
  • 1 1/2 cups thinly sliced Bibb lettuce leaves
  • 1 teaspoon grated fresh Parmesan cheese

Preparation

  1. Place first 9 ingredients in a medium bowl; toss gently to combine. Remove 3 hearts of palm from jar; reserve remaining hearts of palm for another use. Dice 1 heart of palm; add to tomato mixture. Cover and chill at least 2 hours.
  2. Cut remaining 2 hearts of palm in half lengthwise. Arrange 2 hearts of palm halves, 3/4 cup lettuce, and 3/4 cup tomato mixture on each of 2 salad plates. Top each serving with 1/2 teaspoon cheese.
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