Costa Rican Hearts of Palm Salad

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Published on Midwest Living (http://www.midwestliving.com)

Costa Rican Hearts of Palm Salad

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Makes: 6 servings
Start to Finish 25 mins

Ingredients

10 cups torn mixed baby greens (mesclun mix) or torn romaine
Avocado Vinaigrette (recipe follows)
Salt and ground black pepper
1/2 14 - ounce can hearts of palm, drained and cut into bite-size pieces (1 cup)
2 medium avocados, halved, seeded, peeled, and sliced
1 cup peeled, seeded and chopped papaya
2 tablespoons chopped pitted kalamata or ripe olives
2 tablespoons chopped pitted green Greek olives

Directions

Divide mesclun among 6 salad plates. Top with hearts of palm, avocados, and papaya. Sprinkle the olives. Drizzle with some of the Avocado Vinaigrette. Pass remaining vinaigrette. Makes 6 servings.

Avocado Vinaigrette

Ingredients

1 avocado, halved, seeded, peeled, and cut up
3 tablespoons lime juice
1 tablespoon sherry vinegar
1 teaspoon sugar
2/3 cup canola oil
salt
fresh ground black pepper

Directions

In a food processor or blender, combine avocado, lime juice, sherry vinegar, and sugar. Cover and process or blend until combined. With processor or blender running, slowly add canola oil in a steady stream until mixture is thickened. Season with salt and freshly ground black pepper. Serve immediately or cover and store in refrigerator for up to 5 days. Makes about 1 cup.

Nutrition Facts

(Costa Rican Hearts of Palm Salad)

Servings Per Recipe 6, sugar (g) 6, cal. (kcal) 405, vit. A (IU) 972, pro. (g) 3, Monosaturated fat (g) 23, sat. fat (g) 4, fiber (g) 8, Polyunsaturated fat (g) 9, iron (mg) 1, calcium (mg) 50, Potassium (mg) 713, vit. C (mg) 47, Fat, total (g) 38, carb. (g) 17, Thiamin (mg) 0, Niacin (mg) 2, Riboflavin (mg) 0, sodium (mg) 344, Folate (µg) 125, Pyridoxine (Vit. B6) (mg) 0

Source URL (retrieved on May 25, 2013): http://www.midwestliving.com/recipe/salads/costa-rican-hearts-of-palm-salad/

Links:
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