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Tomato Olive Salad
Source: dLife

A zesty salad of plum tomatoes, kalamata olives, and hearts of palm.

Prep Time: 15 minutes
Cook Time: 0 minutes
Difficulty: Easy

Nutrition Facts

Makes 2 servings
Amount Per Serving
Calories 60.2
Total Carbs 7.0 g
Dietary Fiber 2.6 g
Sugars 1.7 g
Total Fat 2.6 g
Saturated Fat 0.5 g
Unsaturated Fat 0.3 g
Potassium 442.3 mg
Protein 2.9 g
Sodium 528.1 mg
Dietary Exchanges
1/2 Fat , 1 1/2 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 each  fresh plum tomatoes
2 tbsp  chopped parsley
0 1/2 oz  pitted calamata olives
1 tbsp  white wine vinegar
1 tsp  dijon mustard
0 1/2 tsp  olive oil
0.125 tsp  salt
0.125 tsp  black pepper
1 each  medium garlic cloves
14 oz  canned palm hearts
1 each  large butterhead lettuce leaves
1 tsp  Cheese, parmesan, fresh, grated
  1. Add tomato, parsley, olives, vinegar, mustard, oil, salt, pepper, and garlic to a large bowl; combine well. Finely chop 1 heart of palm and mix into the tomato mixture. Wrap with plastic wrap and place in refrigerator for at least 2 hours.
  2. Slice 2 hearts of palm in half lengthwise. Lay 2 hearts of palm halves, 3/4 cup lettuce, and 3/4 cup tomato mixture on each of 2 serving plates. Sprinkle 1/2 teaspoon cheese on top of each salad.

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