Romaine Palm And Artichoke Salad Recipes

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HEART-Y SALAD: HEARTS OF ROMAINE, PALM, AND ARTICHOKE



Heart-y Salad: Hearts of Romaine, Palm, and Artichoke image

Provided by Rachael Ray : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 8

1 heart romaine lettuce, shredded
1 cup picked flat-leaf parsley leaves (pick the greens of half a bundle from produce department)
1 (14-ounce) can, hearts of palm, drained
1/4 pound prosciutto
1 can quartered artichoke hearts in water, drained
1/4 pound wedge pecorino Romano or Asiago
Balsamic vinegar and extra-virgin olive oil, for drizzling
Salt and pepper

Steps:

  • Place romaine on a platter and toss with parsley tops. Wrap hearts of palm in prosciutto and cut into bite size pieces on an angle. Arrange prosciutto wrapped palm sections and quartered artichoke hearts over romaine greens. Shred cheese with a vegetable peeler into short ribbons, working over the salad plate. Drizzle the salad with balsamic vinegar and oil; season with salt and pepper.

LEMON ARTICHOKE ROMAINE SALAD



Lemon Artichoke Romaine Salad image

"I created this dish when I was trying to duplicate a very lemony Caesar salad," recalls Kathy Armstrong of Post Falls, Idaho. "I think my version is not only delicious but more healthful, too!"

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 11

10 cups torn romaine
4 plum tomatoes, chopped
1 can (14 ounces) water-packed quartered artichoke hearts, rinsed and drained
1 can (2-1/4 ounces) sliced ripe olives, drained
3 tablespoons water
3 tablespoons lemon juice
3 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon coarsely ground pepper
1/3 cup shredded Parmesan cheese

Steps:

  • Place first 4 ingredients in a large bowl. Place all remaining ingredients except cheese in a jar with a tight-fitting lid; shake well. Pour over salad; toss to coat., Sprinkle with cheese. Serve immediately.

Nutrition Facts : Calories 105 calories, Fat 7g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 541mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

HEARTS OF ROMAINE, PALM AND ARTICHOKE WITH CITRUS DIJON DRESSING



Hearts of Romaine, Palm and Artichoke with Citrus Dijon Dressing image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 5m

Yield 8 servings

Number Of Ingredients 9

2 hearts romaine lettuce, chopped
1 (15-ounce) can hearts of palm, drained and sliced 1-inch thick on a bias
1 (15-ounce) can artichoke hearts in water, drained and quartered
1/4 cup orange marmalade
1 lemon, juiced
2 teaspoons Dijon mustard
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
1/4 cup sliced almonds, toasted

Steps:

  • Arrange romaine lettuce, hearts of palm and artichokes on large platter. Combine the marmalade with lemon juice, mustard, season with salt and pepper and whisk in the olive oil slowly. Pour dressing evenly over salad when ready to serve. Garnish with toasted sliced almonds.

TWO-HEARTS SALAD



Two-Hearts Salad image

Yield Serves 6

Number Of Ingredients 8

2 tablespoons fresh lemon juice
2 1/2 teaspoons Dijon mustard
1 large garlic clove, minced
6 tablespoons olive oil
1 14-ounce can hearts of palm, drained, sliced into rounds
1 14-ounce can artichoke hearts, drained, quartered
1 head butter lettuce
12 cherry tomatoes, halved

Steps:

  • Combine lemon juice, mustard and garlic in medium bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper. Add hearts of palm and artichoke hearts. Let marinate at room temperature at least 20 minutes and up to 4 hours, tossing occasionally.
  • Line 6 plates with lettuce leaves. Using slotted spoon, divide hearts of palm and artichoke hearts among plates. Garnish with tomatoes. Spoon remaining dressing over and serve.

ROMAINE, PALM AND ARTICHOKE SALAD



Romaine, Palm and Artichoke Salad image

Make and share this Romaine, Palm and Artichoke Salad recipe from Food.com.

Provided by sidMILB

Categories     European

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

1 heart romaine lettuce, shredded
1 cup picked flat leaf parsley
1 (14 ounce) can hearts of palm, drained
1/4 lb prosciutto
1 can quartered water-packed artichoke hearts, drained
1/4 lb wedge pecorino romano cheese or 1/4 lb asiago cheese
balsamic vinegar
extra virgin olive oil
salt and pepper

Steps:

  • Place romaine on a platter and toss with parsley tops.
  • Wrap hearts of palm in prosciutto and cut into bite size pieces on an angle.
  • Arrange prosciutto wrapped palm sections and quartered artichoke hearts over romaine greens.
  • Shred cheese with a vegetable peeler into short ribbons.
  • Drizzle the salad with balsamic vinegar and oil.
  • Season with salt and pepper.

Nutrition Facts : Calories 193, Fat 9.3, SaturatedFat 5.1, Cholesterol 29.5, Sodium 795.4, Carbohydrate 16.2, Fiber 9.1, Sugar 3.8, Protein 15.6

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