Ingredients:
2 (16 ounce) cans hearts of palm
1/3 cup sweet red peppers, diced
1/3 cup green peppers or 1/3 cup orange bell peppers or 1/3 cup yellow sweet peppers, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
2 tablespoons low sodium chicken broth or 2 tablespoons low sodium vegetable broth
1 tablespoon lite olive oil
pepper
lettuce leaves, leaf lettuce works best
Directions:
Drain the hearts of palm and cut them into 3/4″ pieces and place them in a bowl.
Mix in the sweet peppers& parsley.
In another bowl using a whisk, mix the lemon juice, mustard, broth, and olive oil, whisk until well blended.
Drizzle the dressing over the palm mixture, toss, be gentle.
Season with pepper to taste.
Place a lettuce leaf on salad plates (four) and place the hearts of palm mixture attractively on the lettuce, serve.
(You can make this salad ahead of time and just do the final step before serving).
Servings: 4
Time preparation: 15 min.
Time total: 15 min.