One of these days I’m going to get a tiny heart-shaped pastry
cutter and cut thick slices of hearts of palm into heart shapes. Wouldn’t they
have been adorable in this easy and refreshing Hearts of Palm Salad? Today, however, a day that found me running errands and cleaning my hardwood floors, I
wanted something simple, but unique. I decided to throw my favorite salad
“add ins” into a bowl without the lettuce, and toss it with champagne
vinaigrette. It’s pretty fancy food to be enjoying during the playoffs, but
around here there is more to baseball watching than hot dogs and a bag of
peanuts!
Hearts of Palm Salad
1 14.8-oz. jar Melissa’s Hearts of Palm
1/3 cup sliced black olives
1/3 cup sliced stuffed green olives
1/3 cup chopped fresh parsley
1/3 cup thinly sliced red onion
4 slices bacon, fried crisp, crumbled
Slice hearts of palm into coins. Lightly toss with remaining ingredients. Drizzle with vinaigrette just before serving. Store in fridge. Makes 4 ample side salads.
Champagne Vinaigrette
½ teaspoon
salt
1½ teaspoons
sugar
¼ teaspoon dry mustard
¼ teaspoon
freshly ground pepper
¼ teaspoon garlic powder
½ cup
vegetable oil
Place all dry ingredients into the bottom of a medium size mixing bowl
and whisk together until blended.
If you prefer more
greens in your salad, check out this Hearts of Palm Salad with Coriander Vinaigrette.
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