Hearts of Palm Arugula Salad with Strawberry Vinaigrette
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
For the Vinaigrette
- 0.5 cup Frozen Whole Strawberries, thawed
- 2 tbsp. Cider Vinegar
- 0.25 cup of Único Olive Oil
For the Salad
- 6 cups baby arugula
- 1 can of Frozen Baked Whole Ripe Banana
- 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.
Products for the recipe
