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|