What can I use heart of palm for?

Question

The only thing I'm finding is to put it in salads. But what types of salads, and what else can I eat it with?

Answer 1

I add this to my cold pasta salad with whatever veggies I have hanging around, (favs are tomatoes, mushrooms, shredded carrots, cubed fennel and spinach leaves) some black olives, orzo pasta and either an Italian dressing or light vinegarette. A nice crusty bread fresh from the bakery, some wonderful olive oil and you have the perfect summer dinner.

Answer 2

Cube and mix in any salad. Also make a heart of palm salad mixing with cubed avocado and canned sweet corn dressed with any herbed vinaigrette. Another way of eating them is by cutting them and eating them by themselves dipped in gulf sauce (ketchup and mayo mixed to a pink dip)

Answer 3

u can us it in eather a home made salsa or mango salsa

Answer 4

I found 5 recipes for that:

Hearts of Palm and Spinach Salad

Hearts of Palm Dip

Hearts of Palm Salad

Hearts of Palm Risotto

Apple, Avocado and Hearts of Palm Salad

If any of them have any interest to you then go to this website for the full recipes:

http://allrecipes.com/Search/Recipes.asp...

Answer 5

hearts of palm dip:

1 (14.25 ounce) can hearts of palm, drained and chopped

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 cup chopped green onion

1/4 cup sour cream

3/4 cup mayonnaise

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a glass pie plate.

In a medium bowl, mix together the hearts of palm, mozzarella cheese, Parmesan cheese, green onion, sour cream and mayonnaise. Spread into the greased pie plate.

Bake uncovered for 20 minutes, or until light brown and bubbly. Serve with crackers or Melba rounds.

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hearts of palm salad:

3 (14.25 ounce) cans hearts of palm, drained and sliced

2 (.7 ounce) packages dry Italian-style salad dressing mix

1/2 cup white wine or champagne vinegar

6 tablespoons water

1 cup olive oil

1 (8 ounce) jar green olives, sliced

1 (6 ounce) can sliced black olives

2 tablespoons bacon bits

In a medium bowl, whisk together the dressing mix, vinegar, and water until well blended. Whisk in olive oil. Add hearts of palm to the bowl, and stir to coat. Cover and refrigerate for at least one hour or overnight.

Before serving, sprinkle the green and black olives, and bacon bits over the salad.