Hearts of Palm Salad

Hearts of Palm Salad

25 Reviews 4 Pics
  • Prep

    30 m
  • Ready In

    30 m
Recipe by  HEATHER SG

“This salad is very easy to make and always requested by my family. People think they are eating something special because it is made with hearts of palm. Best if chilled overnight.”

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Adjust Servings

Original recipe yields 8 servings



  1. In a medium bowl, whisk together the dressing mix, vinegar, and water until well blended. Whisk in olive oil. Add hearts of palm to the bowl, and stir to coat. Cover and refrigerate for at least one hour or overnight.
  2. Before serving, sprinkle the green and black olives, and bacon bits over the salad.

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Reviews (25)

Rate This Recipe
I'm nuts too...

I'm nuts too...

My husband LOVES this salad! I have made it per recipe & have added several additions (depending on what is on hand) such as; jarred button mushrooms, broccoli, artichoke hearts, grape tomatoes, cucumber etc. We like it best when it's loaded! Thanks Heather!



Heart of palm seems so exotic and, well, sorta weird, yet everyone at my table devoured them. They are so so good, and I served them with this dressing on a bed of boston lettuce. Delicious and so classy!



Good! I cut way back on the oil (I actually ended up mixing the dressing, using white wine vinegar, pretty much according to the package directions - and then didn't use nearly all of it). I added some chopped sundried tomatoes and fresh parsley. Thanks!

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Amount Per Serving (8 total)

  • Calories
  • 317 cal
  • 16%
  • Fat
  • 33.3 g
  • 51%
  • Carbs
  • 4.7 g
  • 2%
  • Protein
  • 1.6 g
  • 3%
  • Cholesterol
  • 1 mg
  • < 1%
  • Sodium
  • 1755 mg
  • 70%

Based on a 2,000 calorie diet



previous recipe:

Olive Salad for Muffalettas


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Quinoa Pasta Salad with Artichoke Hearts