Hearts of Palm Salad
(makes 4 servings)
| 1 | 12-ounce (340 g) package mixed European greens (iceberg lettuce, romaine lettuce, radicchio, and endive |
| 1 | 14.4-ounce (410 g) jarred hearts of palm, drained and thinly sliced crosswise |
| 2 | ripe plum tomatoes, sliced crosswise into thin slices |
| 2 | tablespoons (30 ml) olive oil |
| 1 | tablespoon (15 ml) fresh lime juice |
| 1 | tablespoon (15 ml) balsamic vinegar |
| 1 | teaspoon (5 ml) Dijon mustard |
| 1 | small clove garlic, minced |
| freshly ground pepper |
| 1 | tablespoon (15 ml) minced fresh chives |
- Rinse greens and dry on paper towels. Divide the greens between 4 large salad plates. Arrange hearts of palm slices and tomato slices over the greens.
- In a bowl, whisk together olive oil, lime juice, balsamic vinegar, Dijon mustard, and garlic. Drizzle over the salads and grind fresh pepper over each. Sprinkle with chives and serve.
| Per serving: | 109 calories (58% calories from fat), 4 g protein, 8 g total fat (1.1 g saturated fat), 9 g carbohydrates, 4 g dietary fiber, 0 cholesterol, 368 mg sodium |
| Diabetic exchanges: | 1/2 carbohydrate (2 vegetable), 1 1/2 fat |
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