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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Ingredients:
1/2 cup mayonnaise |
1 tablespoon red wine vinegar |
2 tangerines |
2 (14 7/8 ounce) jars hearts of palm |
2 california avocados |
4 cups arugula, packed and trimmed |
Directions:
1. Whisk together the mayonnaise and red wine vinegar until smooth.
2. Cut peel and pith from the tangerines and holding fruit over a bowl to catch juice, cut sections free from membranes discarding seeds.
3. Rinse and drain hearts of palm and diagonally cut into 3/4 inch thick slices.
4. Pit and peel avocados and cut into 10 pieces.
5. Tear arugula into bite-size pieces and add to dressing with tangerine and juice, hearts of palm, and avocado.
6. Toss salad to coat with dressing and season with salt and pepper.
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