Salad of Cherry Tomatoes And Hearts of Palm

By Florence Fabricant

Published February 9, 1991

Total Time
20 minutes
Rating
4(33)
Comments
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Featured in: FOOD; A Valentine's Menu With Some Twists

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Ingredients

Yield:4 servings

  • 1 basket ripe cherry tomatoes, stems removed

  • 1 can hearts of palm, well drained

  • 3 scallions, minced

  • 4 very small heads Bibb lettuce

  • 3 tablespoons white wine vinegar

  • 1 teaspoon Dijon mustard

  • 4 tablespoons extra-virgin olive oil

  • Salt and freshly ground black pepper

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

7 grams carbs; 163 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 4 grams fiber; 538 milligrams sodium; 4 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Quarter the cherry tomatoes and place in a bowl. Drain hearts of palm and slice one-half-inch thick and mix them with the tomatoes. Fold in the scallions.

  2. Step 2

    Rinse and dry the lettuce. Tear out the center leaves, leaving a shell of leaves attached at the bottom. Shred the leaves that were removed and mix them with the tomatoes and hearts of palm.

  3. Step 3

    Beat the vinegar and mustard together. Add the oil, beating until smooth. Season to taste with salt and pepper. Fold the dressing into the tomato mixture and pile the mixture into the lettuce shells.

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Ratings

4 out of 5
33 user ratings
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Comments

Ellen Fuss

This is fresh tasting and easy to put together. Made a perfect salad to serve before a Paella dinner. Enjoyed by everyone who ate it.

hazelfield

As an alternative to the heart of palm, a jar of artichoke hearts works very nicely.

Ellen Fuss

This is fresh tasting and easy to put together. Made a perfect salad to serve before a Paella dinner. Enjoyed by everyone who ate it.

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