*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This was simple healthy and tasty! However I like a little tang in salads so I followed the suggestion of one reviewer to add vinegar (I used red wine vinegar) and honey. I added two thinly sliced green scallions. I also substituted drained artichoke hearts for the hearts of palm (which I didn't have on hand) and used fresh taragon from my garden. I suppose you could use basalmic vinegar and/or fresh basil or poppy seed for other variations.
This was simply delicious. I usually change something in the recipes I try either because I don't have or don't care for an ingredient. For this one I followed exactly (except I used fresh mint from my yard). Then I forgot to add the hearts of palm I had just bought for it!! ARGH! But it was still delicious -- made it for girls' dinner and there was none left! Thanks!
This salad was very flavorful and the leftovers did not get soggy after sitting in the fridge for a day or two. If you don't care for mint dried basil would be a great substitute. This recipe made a lot - 2 dinner salads for my family of 5 plus 2 lunches for me!
Very good salad. I used romaine for the greens. I like my dressing a little more full bodied so I tried it then added a honey mustard dressing. Even for all that I love the combination of salad ingredients--so easy and I probably wouldn't have added hearts of palm to a regular salad on my own. Thanks for the recipe!
Yum! The mint (I used fresh) adds so much flavor to this salad. Like the previous reviewer I used artichoke hearts instead of hearts of palm. I thought this would need vinegar but the tomatoes artichokes and olives give it enough of a tang. I'll probably try it with a touch of white wine vinegar at some point. A definite keeper!