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Hearts of Palm Cashew Salad

  • 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

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.


Notes

You can make this salad using traditional, glutenous macaroni if you choose.

To make this salad a little lighter, you can use low-fat/fat free mayonnaise.

Keywords: Hearts of Palm, Salad, Cashews, Gluten Free, Dairy Free, Shabbat

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.

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