Piquillo Pepper & Hearts of Palm Salad

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A quick and easy, warm-weather salad with crisp hearts of palm, both arugula and spinach leaves, roasted piquillo peppers and a tasty homemade vinaigrette dressing.

Ingredients:

Dressing:

• 1/2 teaspoon Dijon Mustard
• 1 teaspoon shallot, finely chopped
• 2 tablespoons DeLallo White Wine Vinegar
• 2 tablespoons DeLallo Extra Virgin Olive Oil
• 2 tablespoons DeLallo Grape Seed Oil
• DeLallo Natural Sea Salt Fine
• Freshly ground black pepper

Salad:

• 1 (13.75-ounce) can DeLallo Sliced Hearts of Palm
• 4 DeLallo Grilled Piquillo Peppers, sliced
• 1 green onion, thinly sliced
• 2 cups baby arugula
• 2 cups baby spinach
• 1/4 cup shaved DeLallo Parmigiano-Reggiano

Directions:

Whisk the dressing ingredients together vigorously while slowly pouring in the oils. Season to taste with salt and pepper.

Toss the hearts of palm, piquillo peppers, onions, arugula and spinach together in a large salad bowl. Drizzle the dressing and toss to coat the salad evenly.

Serve with shavings of Parmigiano-Reggiano.

Serves 4 to 6 Printer-friendly version