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Ingredientes
- 1/3 c. Fresh orange juice
- 1/4 c. Fresh lime juice
- 3 Tbsp. Extra virgin olive oil
- 1 Tbsp. Balsamic vinegar
- 1 1/2 tsp Dijon mustard
- 1 x Garlic clove chopped
- 2 tsp Minced fresh green chile pepper
- 1 tsp Grnd coriander Salt to taste Freshly-grnd pink peppercorns to taste
- 2 c. Thinly-sliced hearts of palm fresh, or possibly canned, liquid removed
- 4 c. Mixed greens
- 1 Tbsp. Minced chives
- 2 Tbsp. Ciced red onion
Direcciones
- In a bowl, combine the marinade ingredients and mix till smooth. Add in the hearts of palm and toss to combine. If using fresh hearts of palm, marinate for up to 4 hrs, and for canned hearts of palm, marinate for 1 hour. Be sure which they are submerged under the marinade.
- Drain the hearts of palm, reserving the marinade. In a large bowl, toss the greens with sufficient marinade to coat, and arrange on salad plates. Top with the hearts of palm, drizzle with more marinade, and sprinkle with the chives and red onion.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 188g | |
| Recipe makes 4 servings | |
| Calories 302 | |
| Calories from Fat 274 | 91% |
| Total Fat 30.64g | 38% |
| Saturated Fat 4.11g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2098mg | 87% |
| Potassium 130mg | 4% |
| Total Carbs 9.68g | 3% |
| Dietary Fiber 4.6g | 15% |
| Sugars 3.36g | 2% |
| Protein 1.76g | 3% |
