Hearts of Palm Arugula Salad with Strawberry Vinaigrette

Name: Hearts of Palm Arugula Salad with Strawberry Vinaigrette
Cook time: 25 min
Cuisine: Latin Recipe
Ingredients: 0.5 cup Frozen Whole Strawberries, thawed; 2 tbsp. Cider Vinegar; 0.25 cup of Goya Extra Virgin Olive Oil; 6 cups baby arugula; 1 can of Goya Sliced Hearts of Palm; 1 jar Fancy Pimientos, drained and sliced; 1 cup celery, chopped

Latin Recipe

Salads and Vegetables

Launch

Easy

25'

In this light and wonderful salad, crisp baby arugula, GOYA® Hearts of Palm, sliced pimientos and chopped celery are tossed with a tangy-sweet vinaigrette made with strawberries, cider vinegar and olive oil. Turn it into a full meal by topping with grilled chicken or steak.

Ingredients Preparation Share

Ingredients

For the Vinaigrette

0.5 cup Frozen Whole Strawberries, thawed
2 tbsp. Cider Vinegar
0.25 cup of Goya Extra Virgin Olive Oil

For the Salad

6 cups baby arugula
1 can of Goya Sliced Hearts of Palm
1 jar Fancy Pimientos, drained and sliced
1 cup celery, chopped

Preparation

For vinaigrette, place strawberries and vinegar in blender. Blend until smooth, and then slowly pour in olive oil and blend again until combined. Season to taste.
For salad, in large bowl, mix together arugula, hearts of palm, pimientos and celery. Just before serving, toss with vinaigrette until fully coated.