Hearts of Palm & Artichoke Salad

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You get a delicious salad when you mix these two totally delicious vegetables that come in a can! I love the flavor of the hearts of palm especially when it’s mixed with artichoke hearts! Add some olives, chopped up egg and some dressing – total yum!

Here’s How you Do it:

Start by cutting up the vegetables. Drain both the hearts of palm and the artichoke hearts.

Slice the hearts of palms into small circles. Cut the artichokes into quarters, then place them both in a large bowl.

Chop the hard boiled eggs and slice the olives in half lengthwise. Add those to the bowl with the vegetables.

In a small bowl, whisk together the ranch and yogurt. Stir it into the vegetable bowl and mix it all well. Add salt and pepper to taste.

Cover and chill for 3 to 4 hours or overnight.

Top it with the chopped parsley and serve this salad cold and delicious!

© Copyright 2018 The Lazy Gastronome

Hearts of Palm and Artichoke Salad
You get a delicious salad when you mix these two totally delicious vegetables that come in a can! I love the flavor of the hearts of palm especially when it's mixed with artichoke hearts! Add some olives, chopped up egg and some dressing - total yum!
Course: Salad
Cuisine: American
Keyword: artichoke, easy, hearts of palm, olives, side, side dish
Servings: 4 people
Author: HelenFern
Ingredients
  • 1 14 oz. can hearts of palm
  • 1 14 oz. can artichoke hearts, in water
  • 1/3 cup kalamata olives
  • 2 hard boiled eggs
  • 2 Tablespoons ranch dressing
  • 2 Tablespoons plain greek yogurt
  • 3 Tablespoons parsley, minced
  • salt and pepper to taste
Instructions
  1. Start by cutting up the vegetables. Drain both the hearts of palm and the artichoke hearts. 

  2. Slice the hearts of palms into small circles. Cut the artichokes into quarters, then place them both in a large bowl.

  3. Chop the hard boiled eggs and slice the olives in half lengthwise. Add those to the bowl with the vegetables.

  4. In a small bowl, whisk together the ranch and yogurt. Stir it into the vegetable bowl and mix it all well. Add salt and pepper to taste.

  5. Cover and chill for 3 to 4 hours or overnight.

  6. Top it with the parsley and Serve it cold and delicious!

Here are some things that are perfect to use for this recipe!

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This entry was posted in Artichokes, Fruits and Vegetables, Hearts of palm, Salads and tagged , , , , . Bookmark the permalink.

6 Responses to Hearts of Palm & Artichoke Salad

  1. Irene says:

    Hi, Helen! Thank you for the recipe, I love both hearts of palms and artichokes, and the Greek yogurt is a nice twist.

  2. I bet you do get a delicious salad using hearts of palm (which I don’t use often) and artichokes. Some times “simple” is the best recipe! Thanks for sharing with Fiesta Friday!

  3. I cannot remember when was the last time I have eaten hearts of palm or if I have even eaten one – haha! But, this looks so inviting I’d love to have one serving right now! Thank you for joining this week’s Fiesta Friday party, Helen. It is so nice having you! x

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