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Hearts of Palm and Arugula Salad

We started making one salad, but when we scorched the green beans for Jill Mathieu’s latest contribution (too much chatting between old friends), we came up with this. Enjoy a nice change from your usual green salad.

Hearts of Palm and Arugula Salad

The Basics:

  • 25 ounce jar Sun Pix Hearts of Palm, drained and sliced
  • 5 handfuls baby arugula
  • 1 cup celery, chopped
  • 1 cup Kalamata olives, coarsely chopped
  • 1/4 cup crumbled feta cheese
  • Juice of half large lemon, freshly squeezed
  • Salt, freshly ground pepper, Italian seasoning (optional)
  • 3 tablespoons extra virgin olive oil, plus

Hearts of Palm with Arugula SaladToss sliced hearts of palm in colander to drain completely.

Toss together vegetables.

Add salt and spices to taste.

Add lemon juice and, then oil.

Add cheese.

Allow salad to rest at room temperature for about 15 minutes, adjust seasonings as desired and serve.

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