Hearts of Palm Salad

Hearts of Palm Salad
serves 4
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2 (16-ounce) cans of hearts of palm
1/3 cup chopped red bell pepper
1/3 cup chopped yellow bell pepper
1 tablespoon chopped parsley
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon low-sodium chicken broth
1 tablespoon olive oil
fresh ground pepper to taste
a small pinch of salt, if any
lettuce leaves

Drain the hearts of palm, cut them into 1/2 inch pieces, and put them into a large bowl. Stir in the red pepper, yellow pepper, and chopped parsley.

In a small bowl, whisk together the lemon juice, mustard, chicken broth, and olive oil. Drizzle the dressing over the hearts of palm mixture and toss gently. Season to taste with salt (optional) and pepper. Line a serving bowl with lettuce leaves, spoon the salad on top and serve.

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