MyPlate Hearts of Palm Arugula Salad with Strawberry Vinaigrette

MyPlate Hearts of Palm Arugula Salad with Strawberry Vinaigrette

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  • 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.

  • Ingredients
  • Directions


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For the Vinaigrette

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


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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

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