Recipe by HEATHER SG
"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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3 (14.25 ounce) cans
hearts of palm, drained and sliced
2 (.7 ounce) packages
dry Italian-style salad dressing mix
white wine or champagne vinegar
1 (8 ounce) jar
green olives, sliced
1 (6 ounce) can
sliced black olives
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, cucumber etc. We like it best when it's loaded! Thanks Heather!
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 probably won't be trying this recipe again. Thanks anyway!
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 so classy!
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 added some chopped sundried tomatoes and fresh parsley. Thanks!
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!
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, water & vinegar - I used a tasty champagne vinaigrette from trader joe's (just simpler & more cost effective - TJ also has a good price on the palm hearts) I use real bacon (not a fan of the 'bits'). Let the flavors blend overnight, but add the crumbled bacon just before serving so it stays crunchy. You can also toss this w/ some chopped mixed greens. Thanks for the 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 a smaller one at that--so I only used one packet of dressing and I followed the directions on the packet for less oil (1/4 c oil, 1/4 c water) but left out the water. Even leaving out the water and with the addition of some tomatoes and a large cucumber to this salad, there is too much dressing. The amount of oil was fine in the dressing itself, but I'd say half the amount of dressing would be fine and would still allow the flavors to meld. I certainly like the salad and will probably make it again, but I'll definitely cut back on the dressing. Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Hearts of Palm Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 299
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