Betty's Hearts of Palm Salad





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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

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