Baby Corn, Snap Pea, and Heart of Palm Salad

 

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• Cooking and Prep: 15 m
• Serves: 6
• No Allergens

The look in my youngest daughter’s eyes told me exactly what she thought of this new salad when I asked her to be my tester. With her first bite I got a “mmmm.” Then her eyes widened and I got, “Mmmm, this is really good.” Needless to say, in my home this salad is here to stay.

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Ingredients (10)

Salad Ingredients

• 1/2 a 16-ounce bag frozen snap peas

• 1 (14-ounce) can Gefen Hearts of Palm, drained and sliced

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  Gefen Hearts of Palm

• 1 (15-oz.) can baby corn, drained and sliced

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  Gefen Whole Baby Corn

•  1 (8–10-ounce) bag shredded romaine lettuce

Dressing Ingredients

• 1/2 cup olive oil

• 1/4 cup Kedem White Wine Vinegar

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  Kedem White Wine Vinegar

• 4 tablespoons sugar

• 1 teaspoon salt

• 1 teaspoon Haddar Dijon Mustard

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  Haddar Dijon Mustard

• 1 teaspoon crushed garlic or 1 cube Gefen Frozen Garlic

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  Gefen Frozen Crushed Garlic

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Start Cooking

Prepare the Salad

1. Whisk the dressing ingredients together in a medium-sized bowl.

2. Add the snap peas, hearts of palm, and baby corn, and marinate overnight in the refrigerator. 

3. Toss with shredded romaine lettuce before serving.

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