Artichoke & Hearts of Palm Salad

Quick & Easy: Hearts of Palm and Artichoke Salad

Vacationing on South Padre Island, we sampled an amazing cold salad made with hearts of palm (which I had never tasted before) and artichokes.  At home, Mateo recreated the salad and added his own touch: fresh chopped spinach, which created the perfect texture contrast.  This recipe is kid-tested (Lilu LOVES hearts of palm), nutritious (all veggies, just a touch of healthy olive oil), FAST (10 minutes TOPS from start to finish), and tastes “fancy.”

Here’s what you need:

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  • 1 jar hearts of palms
  • 1 can quartered artichoke hearts
  • 2TB dijon mustard (Mateo prefers Grey Poupon Mild & Creamy)
  • 2tsp extra virgin olive oil
  • 1 cup fresh spinach

To start, drain both the artichokes and hearts of palm.  Here is what they look like separately:

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The artichokes are good to go, but the hearts of palm will need to be sliced for easier eating. A diagonal cut will make them look pretty.

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Combine pre-quartered artichokes and sliced hearts of palms in medium mixing bowl.

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Add 2TB dijon mustard and 2tsp extra virgin olive oil.

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Combine.  Add salt & pepper to taste.

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“Roll” spinach with fingers (will make for easier cutting):

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Chop spinach to about 1/4″ width.

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Make a bed of spinach in serving bowl.

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Top with hearts of palm and artichoke mixture.  The salad is ready to eat immediately.

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