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–+ servings
Hearts of Palm Salad at Old Range Steakhouse. Photo by Jeff Freeman
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HEARTS OF PALM SALAD

Course: Salads & Dressings, Side Dishes
Servings: 4 servings
Author: John Morrissey, owner, Old Range Steakhouse in Tahoe Vista

Ingredients

  • 2 medium heads iceberg lettuce
  • 14 to 15 ounces hearts of palm canned or jarred
  • ½ cup almonds toasted and slivered

For raspberry vinaigrette

  • 1 cup mayonnaise
  • 4 tablespoons red wine vinegar
  • ¾ cup fresh raspberries
  • 1 tablespoon honey
  • 1 teaspoon raspberry extract
  • Dash of salt
  • Dash of curry powder

Instructions

  • Cut iceberg lettuce into big chunks. Rinse in cold water; spin to dry. Place in large serving bowl. Dress salad, tossing gently to cover lettuce.
  • Drain hearts of palm in colander, then slice diagonally as preferred, into small or large pieces. Add desired amount, along with slivered almonds, to salad. Toss lightly and serve.

For raspberry vinaigrette

  • Place all ingredients in a medium bowl. With large wooden spoon, mix well. Set aside until ready to dress salad.
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