Ingredients
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2 (16 ounce) cans hearts of palm
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1/3 cup chopped red bell pepper
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1/3 cup chopped yellow bell pepper
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1 tablespoon chopped parsley
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1 tablespoon fresh lemon juice
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1 tablespoon Dijon mustard
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2 tablespoons low sodium chicken broth (remove fat)
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1 tablespoon olive oil
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ground pepper
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very small amount salt
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lettuce leaf
Instructions
- Drain the hearts of palm, cut them into ½-inch pieces, and put them into a large bowl.
- Stir in the red pepper, yellow pepper, and chopped parsley.
- In a small bowl, whisk together the lemon juice, mustard, chicken broth, and olive oil. Drizzle the dressing over the hearts of palm mixture and toss gently.
- Season to taste with salt (optional) and pepper.
- Line a serving bowl with lettuce leaves, spoon the salad on top and serve.