Directions:
- Combine the dressing ingredients in a covered jar and shake vigorously to mix.
- For the salad, combine the hearts of palm, peppers, artichoke hearts, and olives in a bowl.
- Pour the dressing over and mix well; refrigerate for at least 1 hour.
- When ready to serve, place the mixed greens on chilled salad plates, divide the heart of palm mixture evenly over the plates and arrange the hard-boiled egg slices and tomatoes over the top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 377.74 Kcal (1582 kJ) | ||
| Calories from fat | 303.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.67g | 52% | |
|---|---|---|---|
| Cholesterol | 111.77mg | 37% | |
| Sodium | 175.75mg | 7% | |
| Potassium | 408.59mg | 9% | |
| Total Carbs | 8.88g | 3% | |
| Sugars | 4.68g | 19% | |
| Dietary Fiber | 2.17g | 9% | |
| Protein | 10.88g | 22% | |
| Vitamin C | 25.8mg | 43% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 4.7mg | 26% | |
| Calcium | 48.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 212.53 Kcal (890 kJ) | ||
| Calories from fat | 170.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.95g | 52% | |
|---|---|---|---|
| Cholesterol | 62.89mg | 37% | |
| Sodium | 98.88mg | 7% | |
| Potassium | 229.89mg | 9% | |
| Total Carbs | 4.99g | 3% | |
| Sugars | 2.63g | 19% | |
| Dietary Fiber | 1.22g | 9% | |
| Protein | 6.12g | 22% | |
| Vitamin C | 14.5mg | 43% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 2.6mg | 26% | |
| Calcium | 27.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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