Monday, May 17, 2010

Hearts of Palm Salad with Olives and Ham


Notes: I used 6oz of prosciutto in place of the ham and only used about 3-4 tbls of olive oil

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

Combine first 4 ingredients in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper.
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.
Arrange lettuce leaves on plates. Spoon salad atop lettuce and serve.


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