Salad of Cherry Tomatoes And Hearts of Palm
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1basket ripe cherry tomatoes, stems removed
- 1can hearts of palm, well drained
- 3scallions, minced
- 4very small heads Bibb lettuce
- 3tablespoons white wine vinegar
- 1teaspoon Dijon mustard
- 4tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
Nutritional analysis per serving (4 servings)
163 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 7 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 4 grams protein; 539 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Quarter the cherry tomatoes and place in a bowl. Drain hearts of palm and slice one-half-inch thick and mix them with the tomatoes. Fold in the scallions.
- Step 2
Rinse and dry the lettuce. Tear out the center leaves, leaving a shell of leaves attached at the bottom. Shred the leaves that were removed and mix them with the tomatoes and hearts of palm.
- Step 3
Beat the vinegar and mustard together. Add the oil, beating until smooth. Season to taste with salt and pepper. Fold the dressing into the tomato mixture and pile the mixture into the lettuce shells.
Private Notes
Comments
This is fresh tasting and easy to put together. Made a perfect salad to serve before a Paella dinner. Enjoyed by everyone who ate it.
As an alternative to the heart of palm, a jar of artichoke hearts works very nicely.
This is fresh tasting and easy to put together. Made a perfect salad to serve before a Paella dinner. Enjoyed by everyone who ate it.