Palm heart salad
Prep Time
Price Per Serving
Cooking Mode
796 mL (2 cans) cup palm hearts, sliced into rounds
500 mL (2 cups) cup cherry tomates, halved
½ Vidalia onion, cut into thin strips
15 mL (1 tbsp.) tbsp. flat-leaf parsley, chopped
15 mL (1 tbsp.) tbsp. olive oil
5 mL (1 tsp.) tsp lime zest (about 1 lime)
15 mL (1 tbsp.) tbsp. lime juice (about 1 lime)
5 mL (1 tsp.) tsp honey
To taste salt and pepper
796 mL (2 cans) cup palm hearts, sliced into rounds
500 mL (2 cups) cup cherry tomates, halved
½ Vidalia onion, cut into thin strips
15 mL (1 tbsp.) tbsp. flat-leaf parsley, chopped
15 mL (1 tbsp.) tbsp. olive oil
5 mL (1 tsp.) tsp lime zest (about 1 lime)
15 mL (1 tbsp.) tbsp. lime juice (about 1 lime)
5 mL (1 tsp.) tsp honey
To taste salt and pepper
Directions
1Whisk all vinaigrette ingredients together in a small bowl.
2Put all salad ingredients into a large bowl, toss with the vinaigrette, and then serve.
3Delicious served with grilled meat.
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Personal Note
Personal Note