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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1/4 cup mayonnaise |
1/2 tablespoon red-wine vinegar |
1 tangerine |
a 14.8-ounce jar or can hearts of palm |
1 california avocado |
2 cups packed trimmed arugula |
Directions:
1. In a bowl whisk together mayonnaise and vinegar until smooth. Cut peel and pith from tangerine and, holding fruit over a small bowl (to catch juice) cut sections free from membranes, discarding seeds.
2. Rinse and drain hearts of palm and diagonally cut into 3/4-inch-thick slices. Pit and peel avocado and cut into 10inch pieces. Tear arugula into bite-size pieces and add to dressing with tangerine and juice, hearts of palm, and avocado.
3. Toss salad to coat with dressing and season with salt and pepper.
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