Saturday, December 20, 2008

Mango and Hearts of Palm Salad

This salad was something I tried last night as I prepared a celebratory dinner for my husband who has recently found a new job. In times like these this is GREAT news! This salad kicked off our meal with a crisp and delightful flavor that was actually much more than I expected. You never know with a new recipe, and that's the beauty of it, right?


1 14oz can Hearts of Palm
1 Mango
1/4 of a chopped red onion
the juice of one lime
2 teaspoons bold and spicy mustard
2 tablespoons of olive oil
4 cups of baby spinach
Kosher Salt

Start by preparing the dressing. Whisk the lime juice, and mustard together, and then slowly drizzle in the olive oil while still mixing. Set this aside.

Next, peel the skin off of your mango, and use a pairing knife to remove all of the flesh from the fruit's pit and cut it into bite size pieces. Then, open the can of hearts of palm and drain well. Cut each piece into 4 smaller bite size pieces. Mix mango chunks, hearts of palm, and onion with 3 tablespoons of dressing, and set aside while you prepare the spinach.

Start by placing about one cup of washed spinach onto each serving plate. Next, season with a bit of fresh cracked pepper, and kosher salt. Finally, divide your mango and hearts of palm mixture evenly over the 4 plates. Drizzle lightly with any remaining dressing, and serve immediately.

This is soooo good!

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