Hearts of Palm and Piquillo Pepper Salad with Walnut Oil Vinaigrette

Hearts of Palm and Piquillo Pepper Salad with Walnut Oil Vinaigrette

Serves 4

A superb salad is all about uniting the right ingredients. Here we toss sweet-spicy piquillo peppers, hearts of palm, arugula and Manchego cheese with a rich walnut oil vinaigrette. For a dairy-free version, simply omit the cheese.

  • Vinaigrette
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon finely chopped shallot
  • 1/4 teaspoon fine sea salt
  • Freshly ground black pepper, to taste
  • 1 tablespoon sherry vinegar
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons walnut oil
  • Salad
  • 1 cup chopped hearts of palm
  • 1/2 cup piquillo peppers, drained, rinsed and chopped
  • 1 medium tomato, seeded and chopped
  • 2 green onions, white and light green parts only, chopped
  • 4 cups arugula or mild green such as baby spinach or watercress
  • 2 ounces Manchego cheese, shaved
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Toss hearts of palm, peppers, tomato, onions and arugula together in a large bowl. Drizzle with vinaigrette and toss to combine. Top with Manchego and serve immediately.

Nutritional Info: 
Per Serving:170 calories (130 from fat), 14g total fat, 3g saturated fat, 10mg cholesterol, 440mg sodium, 6g carbohydrate (2g dietary fiber, 3g sugar), 5g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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