Hearts of Palm Salad
- 6 greenleaf lettuce leaves
- 6 whole pieces canned hearts of palm, drained (about 21 ounces)
- 6 thin slices pimiento
- 6 sprigs watercress
- 4 tablespoons Vinaigrette Dressing
- Vinaigrette Dressing
- 1/2 dill pickle, finely chopped (about 2 tablespoons)
- 1 tablespoon finely chopped onion
- 1 teaspoon finely chopped capers
- 1 tablespoon finely chopped parsley
- 1 tablespoon finely chopped pimiento
- 1 teaspoon finely chopped hard-boiled egg white
- 1 teaspoon salt
- 1/4 cup olive oil
- 1/4 cup white vinegar
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Greenleaf lettuce, leaves (6)
- Hearts of palm, canned (6 whole pieces)
- Onion (1 tablespoon)
- Parsley (1 tablespoon)
- Pimiento (6 thin slices)
- Pimiento (1 tablespoon)
- Watercress (6 sprigs)
- Condiments
- Capers (1 teaspoon)
- Dill pickle, finely chopped (about 2 tablespoons) (1/2)
- Vinaigrette dressing (4 tablespoons)
- Vinaigrette dressing (1)
- White vinegar (1/4 cup)
- Cooking & Baking
- Olive oil (1/4 cup)
- Salt (1 teaspoon)
- Refrigerated
- Egg white, hard (1 teaspoon)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published March 21, 2012 (11 months ago).
19 people saved this recipe.
