MyPlate Hearts of Palm Arugula Salad with Strawberry Vinaigrette

MyPlate Hearts of Palm Arugula Salad with Strawberry Vinaigrette
MyPlate Hearts of Palm Arugula Salad with Strawberry Vinaigrette

Print Recipe

Prep time

15m

Total time

25m

Yields

6

Servings

Add to Recipe Box

Share this recipe using:

  • About this Recipe
La Cocina Goya

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.

More
  • Ingredients
  • Directions

Ingredients

Hide Products

For the Vinaigrette

¼ cup

Extra Virgin Olive Oil

Winner of the ChefsBest® Excellence Award for overall quality.*

View Product Details

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

*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.

Directions

Kitchen View

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.

Recipe Tags

Salads South America Under 40

Recipe Reviews

No Reviews Yet

Return

Kitchen View

Print