Hearts of Palm Salad

  • 1 head of raddicio
  • 1 cup red leaf lettuce
  • 1/2 cup small cherry or grape tomatoes
  • 1/2 cup thinly sliced fresh roasted beets
  • 1/2 cup red kidney beans
  • 1/2 cup of sliced in- half hearts of palm
  • 1/4 Florida Avocado sliced thinly

Raspberry Vinaigrette dressing:

  • dash tsp salt
  • 1/2 tsp Dijon Mustard
  • Pinch of pepper to taste
  • 1 tbs. of raspberry vinegar
  • 2 tbs. olive oil
  • 8-10 fresh raspberries

Dressing can be refrigerated and saved for a day. Remove in advance to become room temp.Taste dressing and change according to personal preference.

Halve all ingredients except dressing. Peel leaves of raddicio and red lettuce, and keep as leafs. Do not cut. Place red leaf lettuce around plate and alternate/layer with radiccio. Add sliced red beets to form a round outer circle on top of lettuces. Arrange hearts of palm inside circle, add tomatoes, kidney beans over entire salad and add a fan of sliced avocado on each side of plate. Drizzle 1 tablespoon of dressing over each salad and top with 4 or 5 fresh raspberries.

Nutritional info per serving based upon 2 serving each served with 1 tablespoon of dressing: calories 250, protein 5gm, carbohydrates 20gm, fat 19gm, fiber 8 gm along with all the high vitamin, mineral and phytochemicals that only veggies can give us!

Want to review the new pyramid? Go to www.mypyramid.gov

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