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    You are in: Home / Recipes / Asparagus, Hearts of Palm and Carrot Salad Recipe
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    Asparagus, Hearts of Palm and Carrot Salad

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    10 mins

    5 mins

    Pesto lover's Note:

    This is a very tasty and colorful salad. You can omit the spinach if you like. You can use regular carrots, peeled and sliced medium thick instead of bagged baby carrots. If so, try to make your carrot slices and hearts of palm slices about the same thickness. There's never any left when I make this salad for parties, no matter how much I make.

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    Units: US | Metric


    1. 1
      Wash and spin dry the spinach leaves. Arrange on small platter.
    2. 2
      Snap stems off asparagus & steam or boil until tender-crisp. Don't over-cook!
    3. 3
      Steam or boil carrots until tender-crisp. Don't over-cook!
    4. 4
      Drain hearts of palm and rinse twice. Cut into medium sized slices.
    5. 5
      Mix asparagus, carrots and hearts of palm and arrange over spinach leaves.
    6. 6
      Combine oil, vinegar, sugar, mustard, salt & pepper together. Whisk well or put in blender.
    7. 7
      Drizzle over salad until all of it has a light coating.
    8. 8
      Serve immediately.

    Ratings & Reviews:


    Nutritional Facts for Asparagus, Hearts of Palm and Carrot Salad

    Serving Size: 1 (211 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 141.9
    Calories from Fat 88
    Total Fat 9.7 g
    Saturated Fat 0.7 g
    Cholesterol 0.0 mg
    Sodium 312.6 mg
    Total Carbohydrate 12.3 g
    Dietary Fiber 4.1 g
    Sugars 5.2 g
    Protein 4.0 g

    The following items or measurements are not included:

    seasoned rice wine vinegar

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