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Ingredientes
- 1/3 c. olive or possibly salad oil
- 2 tbsp. red wine vinegar
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 (14 ounce.) cans hearts of palm (liquid removed)
- 3 med.-sized tomatoes
- 3 med.-sized avocados
- 1 bunch arugala
- 1 sm. head Boston lettuce
Direcciones
- In large bowl mix oil, vinegar, sugar, salt and pepper. Cut hearts of palm, tomatoes and avocados into 1 1/4-1 1/2 inch chunks. Add in to vinaigrette in bowl and toss well to coat.
- Tear greens into bite-size pcs and arrange on large platter. Spoon hearts of palm mix over greens. Pour any remaining dressing over salad.
- If not serving right away, cover and chill up to 3 hrs. Serves 10 as side dish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 55g | |
| Recipe makes 2 servings | |
| Calories 330 | |
| Calories from Fat 324 | 98% |
| Total Fat 36.01g | 45% |
| Saturated Fat 4.98g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 293mg | 12% |
| Potassium 14mg | 0% |
| Total Carbs 2.35g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 2.12g | 1% |
| Protein 0.06g | 0% |
