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Hearts of Palm Salad


"This salad is very easy to make and always requested by my family. People think they are eating something special because it is made with hearts of palm. Best if chilled overnight."
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30 m servings 317 cals
Original recipe yields 8 servings


  • Calories:
  • 317 kcal
  • 16%
  • Fat:
  • 33.3 g
  • 51%
  • Carbs:
  • 4.7g
  • 2%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 1755 mg
  • 70%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Ready In

  1. In a medium bowl, whisk together the dressing mix, vinegar, and water until well blended. Whisk in olive oil. Add hearts of palm to the bowl, and stir to coat. Cover and refrigerate for at least one hour or overnight.
  2. Before serving, sprinkle the green and black olives, and bacon bits over the salad.

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Read all reviews 26
  1. 29 Ratings

Most helpful positive review

My husband LOVES this salad! I have made it per recipe & have added several additions (depending on what is on hand) such as; jarred button mushrooms, broccoli, artichoke hearts, grape tomatoes...

Most helpful critical review

I felt like this was just altogether too oily and salty. I am interested in trying another recipe with hearts of palm, because I think it is an interesting ingrediant with potential. But, I pro...

Most helpful
Most positive
Least positive

My husband LOVES this salad! I have made it per recipe & have added several additions (depending on what is on hand) such as; jarred button mushrooms, broccoli, artichoke hearts, grape tomatoes...

Heart of palm seems so exotic and, well, sorta weird, yet everyone at my table devoured them. They are so so good, and I served them with this dressing on a bed of boston lettuce. Delicious and...

Good! I cut way back on the oil (I actually ended up mixing the dressing, using white wine vinegar, pretty much according to the package directions - and then didn't use nearly all of it). I add...

This recipe is great as written. I've subsequently made it w/ a few changes - I use all kalamata olives (I don't like canned black olives) and instead of using the dry dressing mix, olive oil, w...

This recipe was fantastic! I made only one change, which was cutting back on the olive oil, otherwise I did add artichoke hearts and cucumbers to my salad. Great summer meal - everyone LOVED it!...

This tasted great, but I did reduce the amount of oil to 1/2 a cup. Next time I will reduce it again to 1/3 cup. Great recipe!

I found this to be a lovely salad, but I have to agree with everyone who stated there is too much dressing and too much oil. I scaled the recipe down--I only had one jar of hearts of palm, and ...

This is basically hearts of palm and Italian dressing mixed together, not that that's a bad thing. On the contrary, it's an extremely versatile recipe---throw in whatever veggies seem to fit. ...

Excellent! Husband says its a "keeper". Cut the oil to 1/2. Added extras - broccoli, grape tomatoes, and button mushrooms. I omitted the bacon, but only because I forgot it. You do need to ...