Monday, March 28, 2011

Mango and Hearts of Palm Salad with Lime Vinaigrette

1 large mango, peeled, pitted and cut into bite-sized pieces
¼ cup finely chopped red onion
3 stalks of hearts of palm from a 14.5-ounce can, drained, halved lengthwise and cut into bite-sized pieces
1 head Boston or other lettuce, washed and dried
Salt and black pepper

Lime vinaigrette:
2 tablespoons fresh lime juice
6 tablespoons olive oil
1 teaspoon Dijon mustard
½ teaspoon salt or more to taste

1. In a small bowl, mix together all the ingredients for the vinaigrette. Taste carefully for seasonings and adjust to your taste.
2. In a medium bowl, toss the mango, the red onion, and the hearts of palm along with half the vinaigrette. Add salt and pepper as you wish.
3. Arrange the lettuce on four plates. Spoon the mango mixture on top. Drizzle with the remaining vinaigrette and a few grinds of fresh pepper.

4 servings
Adapted from The Kitchens of Martha Stewart Living’s Great Food Fast

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