A rainforest crop, hearts of palm—which taste like a cross between asparagus and artichokes—are low in calories and cholesterol but offer protein, vitamin C, fiber, iron, and potassium. Ingredient tip: Look for sustainably harvested hearts of palm near the canned artichokes in your natural grocery.
Recipe Ingredient Details:
3 tablespoons fresh lemon juice
1 tablespoon balsamic vinegar
3 tablespoons extra-virgin olive oil
3 tablespoons finely minced shallot (about 1 large shallot)
1 tablespoon minced fresh Italian parsley
1 teaspoon celery seed
Salt and pepper (to taste)
4 heaping cups romaine leaves (about 6 ounces)
2 heaping cups fresh baby spinach (about 4 ounces)
1 14-ounce can hearts of palm, drained and cut into 1/2-inch pieces
1 red bell pepper, chopped
1 avocado, cut into bite-size pieces
1/4 cup coarsely chopped pecans
Whisk together all vinaigrette ingredients in a medium bowl. Set aside for 30 minutes or more to allow flavors to blend.
Wash and dry romaine leaves and spinach. Tear romaine leaves and toss with spinach in a large salad bowl. Add hearts of palm, red bell pepper, and avocado.
Pour about two-thirds of the vinaigrette over the salad and toss until well coated. Sprinkle with pecans and serve immediately.
Recipe Additional Notes:
PER SERVING: 165 cal, 66% fat cal, 13g fat, 2g sat fat, 0mg chol, 4g protein, 11g carb, 6g fiber, 303mg sodium
Thu, 2012-08-23 19:38