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Published on Jun 8, 2010
Betty demonstrates how to make a refreshing Hearts of Palm Salad. This is great for dieters, and is a nice dish for everyone during the summer—as well as the rest of the year!
Hearts of Palm Salad
½ cup lighter-flavor olive oil ½ cup white wine vinegar ½ cup finely-chopped celery ¼ cup finely-chopped pimiento or red bell pepper ¼ cup finely-chopped onion ¼ cup dill pickle relish 2 tablespoons chopped ripe olives 1 teaspoon sugar 2 cloves garlic, minced About 6 cups romaine lettuce, washed and torn in pieces 16-oz. can hearts of palm, drained and cut into ½-inch pieces
In a medium-sized mixing bowl, combine ½ cup olive oil, ½ cup white vinegar, ½ cup chopped celery, ¼ cup chopped pimiento, ¼ cup chopped onion, ¼ cup dill pickle relish, 2 tablespoons chopped ripe olives, 1 teaspoon sugar, and 2 cloves minced garlic. Cover and chill at least 8 hours, or overnight. To serve, arrange torn romaine lettuce on 6 salad plates. Top evenly with hearts of palm pieces. Spoon chilled vegetable mixture evenly over salads. This is a terrific dish for dieters—also vegetarians, but I think everyone will enjoy it! --Betty