- About this Recipe
In this light and wonderful salad, crisp baby arugula, GOYA® Hearts of Palm - Salad Cut, sliced pimientos and chopped celery are tossed with a tangy-sweet vinaigrette made with strawberries, cider vinegar and olive oil. Turn it into a full meal by topping with grilled chicken or steak.
Ingredients
For the Vinaigrette
½ cup
GOYA® Frozen Whole Strawberries, thawed
2 tbsp.
GOYA® Cider Vinegar
GOYA® Adobo Light All-Purpose Seasoning with Pepper, to taste
For the Salad
6 cups
baby arugula
1 can (14.1 oz.)
GOYA® Hearts of Palm - Salad Cut, drained and rinsed
1 jar (4 oz.)
GOYA® Fancy Pimientos, drained and sliced
1 cup
celery, chopped
Directions
Step 1
For vinaigrette, place strawberries and vinegar in blender. Blend until smooth, and then slowly pour in olive oil and blend again until combined. Season to taste.
Step 2
For salad, in large bowl, mix together arugula, hearts of palm, pimientos and celery. Just before serving, toss with vinaigrette until fully coated.
New from Goya
Recipe Tags
Appetizers & Snacks Breakfast & Brunch Salads Main Dishes Side Dishes Desserts & Drinks BBQ & Grilling Game Day Movie Night CIA Recipes Main Dishes Side Dishes Salads Desserts & Drinks Appetizers & Snacks Summertime Caribbean Mexico South America Central America Spain Under 40 MyPlateRecipe Reviews
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