This palm heart salad with Tarragon Dijon Vinaigrette brings together fresh, bright flavors and a slightly spicy kick. Both the salad and dressing recipes are quick to throw together.
Texture and flavor
In this easy salad, you get crunch from crisp greens, tender texture and mild sweetness from the palm hearts, and a creamy, flavorful blend from the hand crafted dressing.
What is a palm heart?
Palm hearts are actually the core of the stem of the palm from the Sabal Palmetto tree. They are low calorie and contain nutrients like Vitamin A, Vitamin B9, fiber, zinc and phosphorus. They taste something like an artichoke heart or asparagus and can be found in the ethnic or vegetable section of many grocery stores in bottles or cans.
The vinaigrette is one of the best!
The Tarragon Dijon Vinaigrette combines the sweet, licorice-like flavor of Tarragon with the spicy, tangy, somewhat hot flavor of Dijon mustard. It’s an exciting combination which brings life to the greens! Did you know Dijon mustard is not as sharp and vinegary as regular mustard? Dijon mustard, which originated in France, is made with white wine instead of vinegar. It also usually contains garlic, onion, mustard powder, salt and perhaps a bit of honey.
Fresh herbs …
I love to use fresh herbs if I have them, otherwise, dried herbs still give great flavor to this dressing. For me, homemade dressings are always best. When you make them fresh, I think they really make the salad be all it’s meant to be! This one is fast to create, and the fresh results are so worth it!
Thank you Marilyn
This salad and it’s tasty dressing were first shared with us by our dear friend Marilyn. They are family favorites (especially of our son/brother David). We hope they will rise to the top of your favorites list too!
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- 1 head romaine lettuce hearts, torn
- 3 cups arugula
- 3-4 green onions, sliced
- 1 (14 ounce) can hearts of palm, drained and sliced
- ¼ cup white wine vinegar
- 1/3 cup olive oil
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried tarragon leaves
- ¼ teaspoon dried thyme leaves
- ¼ teaspoon dried basil leaves
- Combine salad ingredients in a large bowl.
- Pour dressing over just before serving.
- Toss until well blended.
- Mix all ingredients together in blender.
- Pour dressing in a jar with a tight fitting lid and refrigerate until ready to use.
- You can also mix dressing in a covered jar and shake well to mix.
Amount Per Serving: Calories: 93Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 206mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 1g
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recipe originally posted 9/22/18 updated 5/2/19
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