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    Hearts of Palm Salad


    Source of Recipe


    Gourmet Magazine

    List of Ingredients




    1/2 cup mayonnaise
    1 tablespoon red wine vinegar
    2 tangerines
    2 jars hearts of palm (15 oz each)
    2 avocados
    4 cups packed trimmed arugula

    Recipe



    In a bowl, whisk together mayonnaise and vinegar until smooth. Cut peel and pith from tangerine and, holding fruit over a small bowl (to catch juice) cut sections free from membranes, discarding seeds. Rinse and drain hearts of palm and diagonally cut into 3/4-inch-thick slices. Pit and peel avocado and cut into 10-inch pieces. Tear arugula into bite-size pieces and add to dressing with tangerine and juice, hearts of palm, and avocado. Toss salad to coat with dressing and season with salt and pepper. Yield: 4 serving

 

 

 

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