Ingredients
-
2 (16 ounce) cans hearts of palm
-
1/2 cup chopped red bell pepper
-
1/2 cup chopped yellow bell pepper
-
1 tablespoon chopped parsley
-
1 tablespoon fresh lemon juice
-
1 tablespoon Dijon mustard
-
2 tablespoons low sodium chicken broth (remove fat) or 2 tablespoons vegetable broth
-
1 tablespoon olive oil
-
ground pepper
-
salt, very small amount
-
lettuce leaf
Instructions
- Drain the hearts of palm, cut them into half inch pieces, and put them into a large bowl. Stir in the chopped red and yellow pepper along with the chopped parsley.
- To prepare the dressing, whisk together the lemon juice, mustard, chicken or vegetable broth, and olive oil in a small bowl.
- Drizzle the dressing over the hearts of palm mixture and toss gently.
- Season to taste with salt (optional) and pepper.
- For best results, let the ingredients sit on the counter for 15-30 minutes before serving. Line a serving bowl with lettuce leaves, spoon the salad on top and serve.