Hearts of Palm Salad from MASON JAR SALADS Julia Mirabella

Asparagus & Hearts of Palm Salad

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Name: Hearts of Palm Salad from MASON JAR SALADS Julia Mirabella
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1
Cuisine: American
Ingredients: 4 Stalks Asparagus; 1-2 Tablespoons Lime Vinaigrette*; 2 Tablespoons Lime Juice; 1 Tablespoon Fresh Cilantro Chopped; Salt and pepper; Dash Hot sauce (optional); 3 Tablespoons Olive oil; 1 Cup Hearts of palm Sliced (from a jar or can); ½ Cup Cherry tomatoes Halved; Pepper; 1 Pint-size Mason jar

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INGREDIENTS

4 Stalks Asparagus
1-2 Tablespoons Lime Vinaigrette*
2 Tablespoons Lime Juice
1 Tablespoon Fresh Cilantro ; Chopped
Salt and pepper
Dash Hot sauce (optional)
3 Tablespoons Olive oil
1 Cup Hearts of palm ; Sliced (from a jar or can)
½ Cup Cherry tomatoes ; Halved
Pepper
1 Pint-size Mason jar

Servings

INSTRUCTIONS

1. Bring a saucepan of salted water to a boil over high heat, add the asparagus, and cook for 2 minutes, until the asparagus

is bright green and just cooked through. Remove from the pan and submerge in an ice-water bath for a minute to stop

the cooking. Remove and trim off the bottom 1½ inches of each stalk. Cut the stalks into 1-inch pieces.

2. Whisk together lime juice, cilantro, salt, pepper, and hot sauce (if using). Slowly add the olive oil, whisking until the

dressing thickens.

3. Add the vinaigrette to the Mason jar, followed by the hearts of palm, tomatoes, and cooked asparagus. Top with parsley

and some black pepper to taste.

4. Seal the jar and refrigerate until ready to use.

5. Serve in a bowl.

NOTES

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Hearts of Palm Salad from MASON JAR SALADS Julia Mirabella

4 Stalks Asparagus
1-2 Tablespoons Lime Vinaigrette*
2 Tablespoons Lime Juice
1 Tablespoon Fresh Cilantro Chopped
 Salt and pepper
 Dash Hot sauce (optional)
3 Tablespoons Olive oil
1 Cup Hearts of palm Sliced (from a jar or can)
½ Cup Cherry tomatoes Halved
 Pepper
1 Pint-size Mason jar

1. Bring a saucepan of salted water to a boil over high heat, add the asparagus, and cook for 2 minutes, until the asparagus 
     is bright green and just cooked through. Remove from the pan and submerge in an ice-water bath for a minute to stop 
     the cooking. Remove and trim off the bottom 1½ inches of each stalk. Cut the stalks into 1-inch pieces.
2. Whisk together lime juice, cilantro, salt, pepper, and hot sauce (if using). Slowly add the olive oil, whisking until the 
    dressing thickens. 
3. Add the vinaigrette to the Mason jar, followed by the hearts of palm, tomatoes, and cooked asparagus. Top with parsley 
    and some black pepper to taste. 
4. Seal the jar and refrigerate until ready to use.
5. Serve in a bowl.

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (329g)
Recipe Makes: 1 Servings

Calories: 368
Calories from Fat: 96 (26%)

Amt Per Serving		% DV

	Total Fat 10.7g	14 %
	Saturated Fat 1.5g	8 %
	Monounsaturated Fat 7.4g
	Polyunsanturated Fat 1.3g
Cholesterol 0mg		0 %
Sodium 107.3mg		4 %
Potassium 4213.2mg		111 %
Total Carbohydrate 62.5g		18 %
	Dietary Fiber 4.9g	19 %
	Sugars, other 57.6g
Protein 7.6g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 368

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