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Bon Appétit

Hearts of Palm Salad with Olives and Ham

By Stacey Siegal

3.9

(8)

Nice as an appetizer or a simple lunch.

Recipe information

  • Yield

    Serves 4 to 6

Ingredients

1 tablespoon fresh lemon juice
1 tablespoon white wine vinegar
3 garlic cloves, chopped
1 1/2 teaspoons dried oregano
6 tablespoons olive oil
2 14-ounce cans hearts of palm, drained, rinsed
6 ounces ham, cut into matchstick-size strips (about 1 1/2 cups)
1 cup assorted olives, pitted, sliced
Lettuce leaves

Preparation

  1. Step 1

    Combine first 4 ingredients in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper.

    Step 2

    Cut hearts of palm on diagonal into 1/2-inch-thick slices. Place in large bowl. Add ham and olives. Toss with enough dressing to coat generously.

    Step 3

    Arrange lettuce leaves on plates. Spoon salad atop lettuce and serve.

TagsSaladHearts of PalmVegetableHamMeatOliveMainStarterDinnerLunchGluten FreeDairy FreeNut FreeQuickEasyNo-CookBon Appétit
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