Ratings & Reviews
This recipe is...
rich in veggies
lower in carbs
1 14-ounce can of hearts of palm
1 cup cherry tomatoes
1 medium red onion
1/2 cup chopped black olives
1 head butter (Boston) lettuce
1. Drain the hearts of palm and cut crosswise into 1" pieces.
2. Clean the lettuce, tear the leaves into large pieces and arrange them on four chilled plates.
3. Top the lettuce with the hearts of palm, tomatoes, onion slices and olives.
4. Drizzle the Roasted Shallot Vinaigrette over the salad.
Serving Size: 1 salad, with 2 tablespoons of vinaigrette
Number of Servings: 4
|Fat||7 g||Fiber||4 g|
|Protein||4 g||Saturated Fat||1 g|
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