| Martine Sicard |
| PALM HEART SALAD |
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Palm Heart Salad
Serves: 4
Total Time: 30 Minutes
INGREDIENTS
1 medium tomato
1 clove fresh garlic
1/3 cup extra-virgin olive oil
2 tablespoons white balsamic vinegar
1 tablespoon Dijon mustard
1/2 teaspoon pepper
1/4 teaspoon salt
1 (14-ounce) can cut hearts of palm (drained)
5 ounces spring mix salad blend
DIRECTIONS
1. Cut tomato into wedges (or bite-size pieces); set
aside. Crush garlic, using garlic press, into salad bowl.
Use knife to remove garlic from bottom of press. Whisk
in oil, vinegar, mustard, pepper, and salt until well
blended.
2. Stir remaining ingredients into dressing; toss until
evenly coated. Serve.
Total Time: 30 Minutes
INGREDIENTS
1 medium tomato
1 clove fresh garlic
1/3 cup extra-virgin olive oil
2 tablespoons white balsamic vinegar
1 tablespoon Dijon mustard
1/2 teaspoon pepper
1/4 teaspoon salt
1 (14-ounce) can cut hearts of palm (drained)
5 ounces spring mix salad blend
DIRECTIONS
1. Cut tomato into wedges (or bite-size pieces); set
aside. Crush garlic, using garlic press, into salad bowl.
Use knife to remove garlic from bottom of press. Whisk
in oil, vinegar, mustard, pepper, and salt until well
blended.
2. Stir remaining ingredients into dressing; toss until
evenly coated. Serve.
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