Hearts of Palm Salad

Hearts of Palm Salad

 

Yield:

 

 

2 cans  low sodium hearts of palm julienne

  1. carrots julienne

1          red onion julienne

2 head endives julienne

¼ Bu   dill chopped

 

 

Dressing

 

¼ C     white balsamic vinegar

1 t        stoneground mustard (Westbrae)

 

 

 

Procedure

 

  1. soaked hearts of palm in cold water for 1 hour before use
  2. In a large bowl combine all vegetables.
  3. In a separate bowl combine all ingredients for the dressing and whisk well.
  4. Pour dressing over vegetables and let stand for at least 15 minutes before serving.
  5. Serve on a bed of lettuce
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