Hearts of Palm & Spinach Salad with Dijon Vinaigrette
Prep time:
Total time:
Serves: 2-4
Spinach works great as a base green but substitute any lettuce that you like. Option: mix all the ingredients together in a bowl and mix directly with the vinaigrette before serving (as in a chopped salad) rather than in individual bowls with vinaigrette on the side.
Ingredients
For the salad
6-8 ounces raw baby spinach (washed, dried and ready to eat)
1 carrot peeled and then shaved in thin slices
1 15 ounce can hearts of palm (drained and hearts of palms cut into slices)
1½ cup chickpeas
½ cup slivered almonds (optional)
2 tablespoons minced chives
For the Dijon vinaigrette
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
⅛ teaspoon agave nectar
salt and pepper
Instructions
In a small mixing bowl whisk together olive oil, apple cider vinegar, Dijon and agave
Add salt and pepper to taste
Set aside
In a large bowl combine spinach and carrot shavings
Divide spinach and carrot salad between 2-4 bowls
Add even portions of the chickpeas and hearts of palms on top of salads
Sprinkle with chives and slivered almonds
Serve with vinaigrette on top or on the side
Recipe by Kitchen to Nirvana at https://kitchentonirvana.com/2013/04/16/hearts-of-palm-spinach-salad-with-dijon-vinaigrette/