Salad with Hearts of Palm and Candied Walnuts

A winning winter salad when you want a light but filling meal.

Serving size

½ salad

Makes

2 servings

Prep time: 10min
Cook time: 5min
Total: 15min

Ingredients

1 teaspoon Dijon mustard

1 teaspoon sumac

3 tablespoons olive oil

2 teaspoons red wine vinegar

1 tablespoon honey

½ cup (50 grams) walnuts

1 tablespoon unsalted butter

1 tablespoon brown sugar

4 cups (184 grams) mesclun mix, unpacked

½ cup (73 grams) hearts of palm, cut into 2 to 3 inch x ¼ inch batons

2 ounces goat cheese, chilled and crumbled

Nutrition Info

Makes: 2 servings  Serving size: ½ salad

Calories

585

Fat

52 g

Saturated Fat

14 g

Trans Fat

<1 g

Cholesterol

38 mg

Carbohydrate

23 g

Sugar

15 g

Fiber

5 g

Protein

13 g

Sodium

389 mg

Calcium

207 mg

Phosphorus

259 mg

Potassium

563 mg

Instructions

  1. Combine the mustard, sumac, oil, vinegar, and honey in a liquid measuring cup. Beat with a fork to form the vinaigrette dressing.
  2. Heat a very small saucepan and add the walnuts, butter, and sugar over medium heat. Stir until the walnuts are evenly coated.
  3. Transfer walnuts to a plate to cool, separating them so they do not stick together. Set aside for 3 minutes for coating to harden.
  4. Arrange the mesclun lettuce greens on two individual serving plates.
  5. Place half the batons of hearts of palm over each of the beds of greens.
  6. Add crumbled goat cheese and candied walnuts around.
  7. Drizzle the vinaigrette over each salad. Serve immediately.
Recipe Contributed by FamilyCook Productions

The dressing is very easy to make and can be used in other salad combinations to add an extra kick of flavor.