Veggie Life, Summer, 2001: Hearts of Palm Salad

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* Exported from MasterCook *

 

HEARTS OF PALM SALAD

 

Recipe By :Laura Nilsen

Serving Size : 4 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 teaspoons olive oil

2 teaspoons seasoned rice vinegar

1 teaspoon fresh lemon juice

1 can hearts of palm -- (14 ounce) drained,

sliced 1/4-inch thick

1 firm -- ripe avocado,

peeled and cut

into 1/2-inch dice

6 cups salad greens

Black pepper

 

1. In a medium bowl, whisk together oil and vine-

gar. Add hearts of palm and avocado and toss gen-

dy. (At this point, salad can be refrigerated for up

to 2 hours.)

2. Divide greens between 4 salad plates and top

with hearts of palm and avocado. Finish salads

with a good grinding of black pepper.

VEGAN

PER SERVING:142 CAL (79% from fat). 3g PROT,12g FAT,

8g CARB, 168mg SOD, Omg CHOL, 3.6g FIBER.

 

 

Source:

" Veggie Life, Summer, 2001 "

 

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Per Serving (excluding unknown items): 50 Calories; 5g Fat (77.0% calories from

fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg

Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0