Hearts of Palm Salad

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Ingredients

• Romaine lettuce
• Hearts of palm
• Cherry tomatoes
• Bacon
• Red onion
• Vinaigrette
• Salt
• Pepper

Substitutions

• Dressing - Choose your favorite vinaigrette dressing!

Variations

Equipment

• Salad bowl
• Salad tongs
• Colander
• Oil and vinegar dispensers
• Knife
• Frying pan or cast iron skillet
• Meat thermometer
• Cutting board

Storage

Store salad in an airtight container in the refrigerator without dressing for 2-3 days. If the salad is moist from being washed, place a paper towel on top of it to draw out the moisture.

Top tips

Buy pre-washed and ready to eat lettuce to save time.

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Recipe FAQ

📖 Recipe

Hearts of Palm Salad

Jami Powell

Print Recipe Pin Recipe

Total Time 15 mins

Course Lunch, Salad

Cuisine American

Equipment

• salad bowl
• salad tongs
• colander
• oil and vinegar dispensers
• knife
• frying pan or cast iron skillet
• Meat thermometer
• Cutting board

Ingredients

  

Use desired amount(s)

• Romaine lettuce
• 1 14oz. can Hearts of palm (drained and sliced)
• Cherry tomatoes
• Bacon (cooked)
• Red onion
• Salt (or to taste)
• Pepper (or to taste)

Dressing

Instructions

 

• Wash and tear lettuce. Set aside to drain in colander.
• In a small fry pan, cook bacon according to package directions. Set aside to cool.
• Slice onion and hearts of palm into thin slices. Crumble bacon by tearing it apart with clean hands.
• Prepare salad with all ingredients. Drizzle vinaigrette on top. Toss and serve with salt and pepper (if desired).

Food Safety

Cook bacon according to package directions.

• Create a clean work area.
• Wash hands after touching raw meat or seafood.
• Rinse fresh produce thoroughly.
• Do not use the same cutting board or utensils on cooked food or produce, that previously touched raw meat or seafood.
• Do not leave food sitting out at room temperature for extended periods.
• Never leave cooking food unattended.
• Use oils with high smoking point to avoid harmful compounds.
• Always have good ventilation when using a gas stove.

See more guidelines at USDA.gov.