Palm Heart Salad with Lemon topcook.tomathouse.com
Preparation:Soak 1/4 cup chopped red onion in cold water for 10 minutes, then drain. Combine the onion with 2 cups chopped hearts of palm, 1 cup chopped celery, and a small amount of finely chopped parsley. Add 3 tablespoons each of lemon juice and olive oil. Season with salt and pepper to taste. Serve with arugula drizzled with olive oil. Ingredients:
Nutritional value per serving: Calories 130, Total Fat 11g, Saturated Fat 1.5g, Protein 3g, Carbohydrates 7g, Fiber 3g, Cholesterol 0mg, Sodium 462mg, Sugars 2g. |