Name: Hearts of Palm Cashew Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Gluten Free
Ingredients: 2 cups cooked macaroni (measured after cooking); 1 cup diced red pepper; 1 cup canned corn kernels (measured after draining); 1/2 cup frozen peas, defrosted; 1 (14-ounce) can hearts of palm, drained and cut into bite size pieces; 2 tablespoons chopped fresh dill; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1/4 cup Dijon mustard; 2 tablespoons mayonnaise; 1 cup roasted and salted cashews

Hearts of Palm Cashew Salad

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Author: Sharon Matten - Kosher Everyday
Prep Time: 15 minutes
Total Time: 15 minutes
Category: Salad
Method: Cooking
Cuisine: Gluten Free
Diet: Kosher

Description

Hearts of Palm Cashew salad is loaded with diced hearts of palm, red pepper, yellow corn, green peas and crunchy sweet cashews. I tossed in some gluten free macaroni, fresh dill and Dijon mustard for extra zest! This colorful salad just tastes 𝘧𝘳𝘦𝘴𝘩, is great cold, and makes a perfect dinner, lunch or Shabbat side salad. You’re going to want to double the recipe so you can nosh on the leftovers!

Ingredients

Scale

2 cups cooked macaroni (measured after cooking)
1 cup diced red pepper
1 cup canned corn kernels (measured after draining)
1/2 cup frozen peas, defrosted
1 (14-ounce) can hearts of palm, drained and cut into bite size pieces
2 tablespoons chopped fresh dill
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup Dijon mustard
2 tablespoons mayonnaise
1 cup roasted and salted cashews

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Instructions

In a large bowl combine the macaroni, red pepper, corn, peas, hearts of palm, dill, salt, black pepper, Dijon mustard and mayonnaise. Toss to combine.
Just before serving fold in the cashews.
Can be made up to a day in advance. Add the cashews just before serving or they will be soft and not crunchy.
Store refrigerated.