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 Hearts of Palm Salad with Lemon-Celery Seed VinaigretteMay, 2006 Serves 6 / A rainforest crop, hearts of palm—which taste like a cross between asparagus and artichokes—are low in calories and cholesterol but offer protein, vitamin C, fiber, iron, and potassium. Ingredient tip: Look for sustainably harvested hearts of palm near the canned artichokes in your natural grocery. Vinaigrette 3 tablespoons fresh lemon juice 1 tablespoon balsamic vinegar 3 tablespoons extra-virgin olive oil 3 tablespoons finely minced shallot (about 1 large shallot) 1 tablespoon minced fresh Italian parsley 1 teaspoon celery seed Salt and pepper, to taste 4 heaping cups romaine leaves (about 6 ounces) 2 heaping cups fresh baby spinach (about 4 ounces) 1 14-ounce can hearts of palm, drained and cut into 1/2-inch pieces 1 red bell pepper, chopped 1 avocado, cut into bite-size pieces 1/4 cup coarsely chopped pecans 1. Whisk together all vinaigrette ingredients in a medium bowl. Set aside for 30 minutes or more to allow flavors to blend. 2. Wash and dry romaine leaves and spinach. Tear romaine leaves and toss with spinach in a large salad bowl. Add hearts of palm, red bell pepper, and avocado. 3. Pour about two-thirds of the vinaigrette over the salad and toss until well coated. Sprinkle with pecans and serve immediately. PER SERVING: 165 cal, 66% fat cal, 13g fat, 2g sat fat, 0mg chol, 4g protein, 11g carb, 6g fiber, 303mg sodium |