Hearts of palm salad with citrus marinade

1 Servings

Ingredients

Quantity Ingredient
⅓ cup Fresh orange juice
¼ cup Fresh lime juice
3 tablespoons Olive oil
1 tablespoon Balsamic vinegar
1½ teaspoon Dijon mustard
1 Garlic clove; minced
2 teaspoons Chopped fresh green chile pepper
1 teaspoon Ground coriander
Salt and freshly ground pink peppercorns
2 cups Thinly sliced hearts of palm; fresh or canned, drained
4 cups Mixed greens
1 tablespoon Chives; chopped
2 tablespoons Diced red onion

Directions

MARINADE

In a bowl, combine the marinade ingredients and mix until smooth. Add the hearts of palm and toss to combine. If using fresh hearts of palm, marinate for up to 4 hours, and for canned hearts of palm, marinate for 1 hour. Be sure that they are submerged under the marinade.

Drain the hearts of palm, reserving the marinade. In a large bowl, toss the greens with enough marinade to coat, and arrange on salad plates. Top with the hearts of palm, drizzle with more marinade, and sprinkle with the chives and red onion.

Yield: 4 servings

Notes: Recipe adapted from Mark Militello, Mark's Place Recipe by: Cooking Live Show #CL9062 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@...> on Mar 7, 1998

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