Source: dLife

A green salad with palm hearts and a mustard-citrus balsamic vinaigrette.

Servings

12 oz Lettuce, romaine, fresh, shredded (or Eurpean mixed greens)
14 oz canned palm hearts , drained and thinly sliced crosswise
2 roma tomatoes , sliced crosswise into thin slices
2 tbsp extra virgin olive oil
1 tbsp fresh lime juice
1 tbsp balsamic vinegar
1 tsp dijon mustard
1 medium garlic cloves , minced
1 pinch black pepper , freshly ground
1 tbsp fresh chives , minced

1 Rinse greens and dry on paper towels. Divide the greens between 4 large salad plates. Arrange hearts of palm slices and tomato slices over the greens.
2 In a bowl, whisk together olive oil, lime juice, balsamic vinegar, Dijon mustard, and garlic.
3 Drizzle over the salads and grind fresh pepper over each. Sprinkle with chives and serve.

Hearts of palm can usually be found in the canned foods aisle of most major supermarkets or in your local Italian deli. Try a blend of salad greens, such as leaf, iceberg, radicchio, romaine, and endive.