Hearts of Palm Salad with Lemon Vinaigrette
  • 3tablespoons fresh lemon juice
  • 1tablespoon balsamic vinegar
  • 3tablespoons extra-virgin olive oil
  • 3tablespoons finely minced shallotabout 1 large shallot
  • 1tablespoon minced fresh Italian parsley
  • 1teaspoon celery seed
  • Salt and pepperto taste
  • 4heaping cups romaine leavesabout 6 ounces
  • 2heaping cups fresh baby spinachabout 4 ounces
  • 114-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
  • 1/4cup coarsely chopped pecans
  1. Whisk together all vinaigrette ingredients in a medium bowl. Set aside for 30 minutes or more to allow flavors to blend.
  2. 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.
  3. Pour about two-thirds of the vinaigrette over the salad and toss until well coated. Sprinkle with pecans and serve immediately.
Recipe Notes
Nutrition Facts
Hearts of Palm Salad with Lemon Vinaigrette
Amount Per Serving
Calories 165 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Sodium 295mg 12%
Total Carbohydrates 10g 3%
Dietary Fiber 5g 20%
Protein 4g 8%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 143 cal, 11g fat (7g mono, 2g poly, 1g sat), 0mg chol, 4g protein, 10g carb, 5g fiber, 295mg sodium