Fleur de Lis

Fleur de Lis

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Tuesday, August 23, 2016

Asian Pork Rolls

These rolls are so pretty and no hard to make at all. The lean protein from the pork cutlets pairs so well with the fresh crunchy cabbage mixture. The amounts given for the dressing are strictly up to you. I've given guidelines to give you a starting point, but taste as you go. If you love ginger, add more. Not a huge fan of fish sauce, cut back a little. Have fun experimenting.

For the dressing:
1 T. Asian fish sauce
1 T. low sodium soy sauce
1 T. rice wine vinegar
1/2 T. sesame oil
1 t. garlic, minced
1/2 t. red pepper flakes
2 t. freshly grated ginger
juice of 1/2 lime
1/2 t. honey

For the Pork:
1 T. canola oil
1 pound pork cutlets
1 (1/2 pound) head napa cabagge, shredded (3 cups, more or less)
1 small red bell pepper, chopped
8 large Boston lettuce leaves

For the dressing:
Whisk together all ingredients in a small bowl. Reserve 1 T. of the dressing.

For the cabbage mixture:
Combine cabbage and red pepper in a large bowl. Add remaining dressing and toss with tongs to coat. Trust me, THIS would make a delicious meal on its own. Or with grilled chicken or shrimp added. Yum.

For the pork:
Slice the pork cutlets into thin strips, against the grain. Season pork with salt and pepper. Heat oil in a large skillet or wok over high heat. Add pork strips and stirring constantly, cook until pork is cooked through. 

Add the 1 T. of the reserved dressing and toss to coat. Remove from heat.

Lay lettuce leaves on a clean, dry work service. Divide pork among leaves. Top with cabbage mixture and roll tightly, tucking edges in as you go.  Place rolls seam side down. Cut in half and serve immediately.

Here's one before rolling:

Chicken Breast stuffed with goat cheese and spinach

This creamy, spinach and cheese filled, chicken is perfect for entertaining. Stuff the chicken ahead of time and refrigerate the chicken. Then, all you have to do is pop the chicken into the oven for cooking. 

4 t. extra virgin olive oil, divided
2 garlic cloves, minced
1 (1/2 lb.) bunch spinach, tough stems removed
4 6 oz. boneless, chicken breasts
4 oz. low-fat goat cheese
salt and freshly ground black pepper

Heat oven to 400 degrees.

Heat 2 t. of the oil in a large, ovenproof skillet over medium heat. Add garlic and cook, stirring constantly until fragrant, about 30 seconds.

Stir in spinach and cook, stirring constantly, until spinach is wilted and liquid evaporates, about 2 minutes.

Season well with salt and pepper and transfer to a plate. Wipe skillet dry with paper towels.

Beginning at the thickest end of 1 chicken breast, carefully insert a sharp knife into center and cut a pocket as evenly as possible, leaving a 1-inch border on three sides. Repeat with remaining breasts. Open each pocket, sprinkle with salt and pepper, then fill evenly with goat cheese and spinach. Seal each with two toothpicks and season outside with salt and pepper.

Heat remaining oil in the same skillet over medium-high heat. Add chicken and cook, turning once, until well browned on both sides, about 3 minutes per side. Transfer the skillet to the oven and bake until juices run clear, about 8 minutes. Thicker pieces of chicken will, of course, take more time to cook through. Serve hot.

From The South Beach Diet Quick and Easy Cookbook

Monday, August 22, 2016

Turkey and White Bean Chili

Did you realize that this lovely bowl of chili is low-carb? You can use either ground turkey or chicken. You could also add black, pinto, or navy beans in place of the white beans. This batch was ready to eat in about 45 minutes. I cooked it on Sunday afternoon, let it cool, refrigerated overnight, and it was ready to heat for Monday night's dinner.

1 T. olive oil
1 medium onion, chopped
2 jalapenos, diced (remove seeds if you want less heat)
1/2 cup chopped green bell peppers
2 cloves garlic, minced
1 pound ground turkey
1 T. chili powder
1 T. ground cumin
1 t. ground turmeric
1 14 1/2 oz. Dole's Zesty Chili Style Diced Tomatoes 
1 15 oz. cannellini beans, rinsed and drained
16 oz. chicken broth
3 T. tomato paste
2 T. Worcestershire sauce
salt and freshly ground black pepper
hot sauce to taste

Heat oil in a 3 1/2 quart Dutch oven. Add onion, jalapenos, and green bell peppers. Cook, stirring occasionally, until beginning to soften, about 5 minutes. Add garlic and cook 1 more minute.

Add turkey, chili powder, cumin, and turmeric; cook, stirring often until turkey is no longer pink. This will take 5 - 7 minutes.

Add tomatoes, beans, chicken broth, tomato paste, and Worcestershire sauce. Stir to combine. Bring to a boil. Reduce heat to low, cover and simmer until the flavors are blended, about 15 - 20 minutes.

Add salt and pepper to taste. If you need a little heat, add you favorite hot sauce.

Serve with sour cream, chopped cilantro, sliced avocados, and/or shredded cheese. 

Sauteed Shaved Brussels Sprouts with Garlic, Lemon & Parmesan

Sweet Harold love Brussels Sprouts. I'm always look for new ways to prepare them. At Publix last week, next to the bagged salads and slaw mixes, I found a 12 oz. bag of "shaved brussels sprouts." Sliced extremely thin, I knew this would be a great way to make a stir fry veggie dish.

2 T. olive oil
12 oz. bag shaved brussels sprouts
1/2 t. minced garlic
1/4 t. red pepper flakes
salt and pepper to taste
juice of 1/2 lemon
1/4 cup finely grated Parmesan cheese

In a large skillet, over medium high heat, add olive oil. Add Brussels sprouts, garlic, and red pepper flakes, and cook for 5 - 7 minutes, stirring occasionally, until the vegetables become tender crisp.

Remove from heat, add salt and pepper, and lemon juice and stir to combine.

Top with Parmesan cheese and serve immediately.

Remove from heat

Baked Breakfast Omelette

I made this delicious casserole for our Sunday morning breakfast. If you're intimidated by making omelettes, here's the perfect solution. Add your choice of proteins: bacon, ham, sausage. Then the choice of veggies is up to you. You could certainly add carrots or broccoli for a dinnertime version. Enjoy!

1 cup diced ham
2 t. olive oil
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/3 cup diced yellow onion
1/3 cup diced mushrooms
8 large eggs
1/3 cup milk
1/2 t. granulated garlic
salt and freshly ground black pepper
1 t. your favorite hot sauce
1/2 cup low fat shredded cheddar cheese (or your choice)
chopped chives to garnish

Preheat oven to 400 degrees. Spray a 7 x 11 baking dish with non-stick cooking spray. Sprinkle ham evenly over bottom of baking dish.

Heat olive oil in a skillet over medium high heat. Add bell peppers, onions, and mushrooms and cook until softened, about 4 - 5 minutes. Gently pour vegetable mixture over ham layer and then sprinkle with cheese.

In a large mixing bowl, whisk together eggs, milk, salt and pepper, granulated garlic, and hot sauce until well blended. Pour over the mixture in the baking dish.

Bake until eggs are puffy and set about 22 - 25 minutes. Cut and serve warm with chopped chives on top.

Adapted from Taste of Home.

Sunday, August 21, 2016

Cannellini Bean Salad

If you're looking for an extremely healthy, super fast side dish, here you go. This cannellini bean salad is great served cold or at room temperature. It can be served as a side dish for chicken or fish, or with canned tuna added to up the protein content. You can substitute fresh herbs for fresh. I added basil along with oregano to this batch.

2 T. extra virgin olive oil
1 T. red wine vinegar
1 T. minced red onion
3/4 t. dried oregano (if using fresh herbs, add 2 - 3 T.)
1 seedless cucumber, diced
1 15 oz. Cannellini beans, rinsed and drained
1 red bell pepper, diced
salt and freshly ground black pepper

Whisk together oil, vinegar, onion, and oregano in a large mixing bowl.

Add cucumbers, beans, and bell pepper. Toss to combine. Season with salt and pepper.

Adapted from The South Beach Diet Quick and Easy Cookbook

Baked Catfish with Lemon Aioli

Don't let the word "aioli" scare you. It's a fancy term for garlic flavored mayonnaise. By the time the fish bakes for about 20 minutes, you can have the aioli mixed and ready to serve. Another excellent low-carb meal.

1 t. dried thyme
1/8 t. cayenne pepper
1 t. paprika
1 1/2 lb. catfish fillets
1/4 cup mayonnaise
1 1/2 t. fresh lemon juice
1 small garlic clove, minced
salt and freshly ground black pepper

Heat oven to 400 degrees. Mix together thyme, cayenne, and paprika and rub onto catfish. Season fish on both sides with salt and pepper.

Lightly coat a 9 x 13 inch baking dish with cooking spray. Bake fish until opaque and cooked throughout, about 15 minutes. If your fillets are thicker, you may need to cook 4 - 5 additional minutes.

While fish is baking, combine mayonnaise, lemon juice, and garlic in a small mixing bowl to make the aioli. Serve fish hot with the aioli.

Adapted from The South Beach Diet Quick and Easy Cookbook

Roasted Spicy Cauliflower

Like I told y'all a few weeks ago, I have never been a huge fan of cauliflower. Then, I made the pureed cauliflower and loved that. Tonight, as one of our side dishes, I prepared this roasted spicy cauliflower. When it came out of the oven, I was burning my fingers, snitching bites off the roasting pan! Roasting the florets transforms the white pieces of cauliflower into golden brown, slightly sweet morsels. So good!

1 head cauliflower, cored and cut into florets (you'll need 4 - 6 cups)
2 T. extra virgin olive oil
1 t. red pepper flakes
1/4 t. salt
1/4 t. freshly ground black pepper

Heat oven to 400 degrees.

Place cauliflower, oil, red pepper flakes, salt, and pepper in a mixing bowl; toss to combine. Arrange in a single layer on a heavy-bottomed baking sheet or in a large baking dish. Roast until softened and golden brown, 25 - 30 minutes.

From The South Beach Diet Quick and Easy Cookbook

Friday, August 19, 2016

Beef Fajita Romaine Lettuce Wraps


The low(er) carb recipes continue! I love fajitas, but I knew we didn't want to use tortillas for this meal. Romaine leaves to the rescue. You can use chicken or pork for this dish, but we scored a great buy on Top Round Steak which was already packaged as "fajita steak" which was a huge timesaver.  I mixed up a quick marinade for the steak and vegetables, and after a few hours in the refrigerator, we were ready to cook. By using low-fat cheese and light sour cream we saved even more calories. This was an extremely satisfying meal and neither of us even missed the tortillas.

Here's the ingredients for the marinade:
2 T. extra virgin olive oil
2 T. Worcestershire sauce
1 T. honey
the zest and juice of one lime
1/2 t. ground annatto
1 t. chili powder
1 t. ground coriander
1 t. ground cumin
1 t. salt
1 t. ground black pepper
1/2 t. cayenne
1 t. chopped cilantro (or parsley)

Whisk together all ingredients in the container you're going to marinate the meat and vegetables. Set aside.

Now for the meat and veggies:
1 1/2 lb. top round steak, thinly sliced
1 medium white or yellow onion, peeled and thinly sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
2 T. minced garlic
2 T. minced jalapeno

Isn't that gorgeous?

I layered the fajita fixings into the marinade, but if you'd like, you could certainly place everything in a large Ziploc bag.

First, we'll put in the steak:

Next, the garlic and jalapenos:

And now those beautiful vegetables:

The container I'm using is similar to this one found at Bed, Bath, and Beyond. And here are the fajita fixings ready to go spend a little time in the fridge.

When I was ready to prepare dinner, I placed my largest cast iron skillet on the stove over high heat until a drop of water sizzled.

While the skillet heats, wash one head of Romaine lettuce leaves and dry. Set aside.

Using tongs, place the meat and vegetables into the skillet. Discard marinade.

Using tongs or a large metal spoon, quickly cook the fajita mixture until the beef is cooked and the vegetables are still tender/crisp. Remove from heat.

Now it's time to fill up those Romaine leaves!

Divide the fajita mixture evenly between the Romaine.

These would have been delicious as is.....but you can certainly add low-fat sour cream, taco sauce, pickled jalapenos, and/or your choice of low-fat cheeses.

This one has a Colby/Monterey jack mixture.

This one is topped with Mexican White Melting Cheese.

And last, but not least, this one is topped with sharp cheddar.

So do these choices convince you that low carb can also be delicious?

Warm Salmon and Asparagus Salad

Family responsibilities have taken front and center of my life this week. Sweet Harold surely didn't want the fresh salmon we purchased to go to waste, so he is our Guest Blogger for this recipe! I appreciate him taking the initiative to cook dinner for me with this wonderful low-carb meal.

Roasting the asparagus gives a deep, complex flavor that leaves boring steamed asparagus far behind. If you want to wow your guests, this is a definite recipe you'll want to print out and save for future reference. On the other hand, this is a delicious weeknight meal for your family as well.

2 pounds asparagus, ends trimmed
2 T. plus 2 t. extra virgin olive oil, divided, plus extra for the baking dish
4 - 6 oz. salmon fillets
2 T. coarse grain mustard Dijon mustard
1 T. white wine vinegar
5 oz. mesclun greens (6 cups)
salt and freshly ground black pepper

Heat oven to 450 degrees.

Place asparagus in a single layer in a baking pan; drizzle with 2 t. of the oil, season with salt and pepper, and turn to coat. Bake until lightly browned, about 20 minutes.

While asparagus is roasting, season salmon with salt and pepper. Lightly brush a baking dish with oil, add salmon, and bake until fish flakes easily with a fork, 10 - 12 minutes.

Place mustard, vinegar, remaining oil, 1/4 t. salt, and 1/8 t. pepper in a glass jar with a lid. Close tightly and shake vigorously to combine; adjust seasoning if necessary.

Combine greens and 2 T. of the dressing in a mixing bowl; toss to coat. Drizzle remaining dressing over the fish and serve with asparagus and greens.

From The South Beach Diet Quick and Easy Cookbook

Monday, August 15, 2016

Low Carb Breakfast Muffins

Are you looking for a breakfast that you can prepare ahead of time and grab as you (or your kids) race out the door in the morning? These little muffins are packed full of protein to help you get through the morning without the carbs which may cause the blood sugar spikes that can leave you exhausted before lunch.

You can mix and match proteins. For this batch, I used turkey sausage crumbles. Vegetables? Your choice there as well, I used diced red bell peppers. Low-fat shredded cheddar adds a creamy texture. The eggs are all whisked together, but each muffin will contain (more or less) one egg.

1 cup pre-cooked turkey sausage crumbles
1/2 cup diced red bell peppers
12 eggs
salt and pepper to taste
1/2 cup shredded low-fat cheddar cheese

Preheat oven to 350 degrees.

Spray a 12 cup muffin tin with non-stick spray.

Divide the turkey sausage crumbles among the 12 muffin tins. Repeat with the red bell peppers. 

Whisk the eggs in a large measuring cup. I used a 4 cup measuring cup. Add 1/4 t. each salt and black pepper. Whisk again to combine.

Slowly pour the egg mixture into the muffin tins over the sausage and peppers.

Sprinkle with the cheddar cheese.

Bake for 15 - 18 minutes until eggs are cooked through. Cool on a wire rack.

Refrigerate when cooled.  Now you're set for the next few mornings. They can be rewarmed in a toaster oven or microwave and eaten on the go if needed!

Sunday, August 14, 2016

Garlic and Herb Pork Tenderloin cooked with Tomatoes and Green Beans

We're going to be enjoying some low(er) carb meals for a few weeks. This delicious meal has the added distinction of being a slow cooker meal. If that isn't enough to convince you to try this one, the prep time for this meal?  7 minutes.  Yes, you're reading that correctly. 7 minutes to place the ingredients in the slow cooker and I went about my business.  4 hours on high heat and our meal was ready to eat. And yes, it was, oh, so good.

1 - 1 lb. pork tenderloin (this one was garlic and herb flavor)
1 medium yellow onion, quartered
1 can green beans, drained
1 can diced tomatoes with basil and oregano, with liquid
2 garlic cloves, minced
salt and pepper to taste

Preheat slow cooker on high. Place tenderloin into slow cooker. Add onions, green beans, tomatoes, and garlic. Lightly salt and pepper.

Cover and cook on high for 4 hours or on low heat for 6 hours.

Tuesday, August 9, 2016

Brazilian Steak with Spicy Tomato Coconut Sauce

You must admit this is an impressive platter of food to bring to any table. There is literally something for everyone on this dish. Grilled flank steak with a spicy tomato coconut sauce would be enough, but then......add grilled sweet potatoes, grilled corn, black beans, quinoa cooked in coconut milk......yes THAT would be enough....but then add the fried plantains!

I adapted this delicious meal from a recipe found on www.halfbakedharvest.com.  There appears to be a lot of ingredients and many steps. On the plus side, this is a fun "bring everybody into the kitchen" dish to share the fun. Delegate the steps of cooking and everything will be ready to eat at the same time. Please read through the entire recipe before you start. You'll be able to judge when to cook what and in what order is best for you.

Let's work on the steak prep first:

Steak and No Cook Tomato Sauce
1 1/2 lbs. flank or skirt steak
1/2 cup olive oil
1/3 cup lime juice
2 cloves garlic, minced or grated
2 fresno chilies or jalapeno peppers, seeded and diced
1 1/2 T. hot or smoked paprika
2 t. fresh ginger, grated
1 t. ground cumin
1/2 t. salt and pepper, plus more if needed
1/2 cup fresh cilantro, chopped (if you have cilantro haters, substitute parsley)
1 ripe heirloom tomato, finely chopped
1/2 cup canned coconut milk

Place the steak into a large bowl with a lid or Ziploc bag.

In a bowl, combine the olive oil, lime juice, garlic, chili peppers, paprika, ginger, cumin, salt, pepper, and cilantro. Pour about half the sauce over the steak. The remainder will be used to make the sauce. Rub the marinade all over the steak. Coat it completely. Seal the bag or cover the bowl and refrigerate at least 2 hours or overnight.

Take the finely chopped tomato (it should be chopped fine enough to seem like a sauce. Add to the bowl with the remaining marinade (sauce) referenced above. Add the coconut milk and mix until combined. Season lightly with salt and pepper. Cover and store in the refrigerator. Bring to room temperature before serving.

Preheat the grill to high. When preheated, add the steak to the hot grill and grill for 3 - 4 minutes on each side or until nice char marks are visible. Use an instant read thermometer for your perfect degree of doneness.

When you're ready to grill the steak, you'll need to prepare the remainder of the side dish portions of the dish. 

For the sweet potatoes:
2 medium sweet potatoes, cut into wedges
2 T. olive oil
salt and pepper

Bring a large pot of salted water to a boil. Add the sweet potato wedges and boil for about 5 minutes or until just fork tender. Remove from water and drain. Toss the sweet potato wedges in the olive oil and salt and pepper.

When you're grilling the steak, add the sweet potato wedges on the hot grill and grill for 3 - 4 minutes on each side or until nice char marks are visible. If you have a small grill, grill the steak first, and while it rests, you can grill the potatoes.

For the quinoa:
1 cup uncooked quinoa
2 cups coconut milk

Add the coconut milk to a medium saucepan and bring to a low boil. Watch carefully so that it doesn't boil over. Add the quinoa, cover and reduce the heat to low. Simmer over low heat for about 20 minutes. Fluff with a fork and keep warm.

For the plaintains:
2 yellow plaintains, sliced into 1/2 inch rounds
oil for frying

Heat an inch or so of oil in a medium skillet over medium heat. When the oil begins to shimmer, add the plaintains and fry for 2 - 3 minutes per side until just lightly golden and crispy. Remove to a paper towel lined plate and lightly salt.

For the remaining side dishes:
I simply heated a can of rinsed and drained black beans. For the corn, you could easily open a can of Mexicorn, or grill a few ears of corn on the grill while the steak and potatoes are cooking. Slice the corn off the cob before serving.

Now assemble all your gorgeous dishes on a large platter. Take time to plate carefully to fully maximize the beautiful colors and textures. Just before serving, spoon the spicy tomato coconut sauce over the sliced steak. Add a few more slices of heirloom tomato or cherry tomatoes for another splash of color.


Summer Olympics 2016 - Beverage Selection

World Market provided assistance with my beverages choices for the Brazilian theme Olympic meal. I'm not much of a beer drinker, and definitely don't choose the darker versions when I do.

Palma Louca was the brand I chose to go along with the beef and bean empanadas for the appetizer portion of the meal.

It was very light with a crisp taste, but very little carbonation. It was okay for what I needed (a Brazilian beer on the table!), but I wouldn't purchase again.

Now on to the wine portion of the meal!

No Brazilian wines to be found, so we went to the motherland of Portugal. These two choices were spot on. I would purchase both of them again. And again. 

I served the Vila Nova Vinho Verde with the hearts of palm salad. Perfection. This wine was a mixture of a dry white and a light fizz! Very light and refreshing with citrus flavors.

Next up I knew I needed a wine that would stand up again the bold flavors of the grilled flank steak. Vila Nova Douro Red has a dark, deep, ruby red color and rich flavor. Not only did it compliment the grilled beef, it was a true pairing for the chocolate truffles for dessert.

Beef and Bean Empanadas

I've always wanted to try to make empanadas. But with everything else to cook for the Brazilian Olympic themed meal, I took a few short cuts, one being using prepared pie crusts. 

First of all, this makes a large amount of filling. You have several ways of going with this. You can make the filling as I had written, and either have enough hand pies for a party (!) or you can use larger diameter biscuit cutters to have larger empanadas, OR you can make as many empanadas as you'd like, and use the remaining filling later in the week for burritos or tacos.  See? Lots of options here.

I have this nice set of pastry cutters bought at the Kitchen Collection which gives different sizes to choose from. For my empanadas, I used the 4 inch cutter.

1 lb. lean ground chuck
1 T. paprika
1 t. ground cumin
1 t. chili powder
1/8 t.  cayenne pepper
1/2 red bell pepper, seeded and diced
1/2 large yellow onion, diced
2 - 3 jalapenos, seeded and diced
2 cloves garlic
1 can Rotel tomatoes
1 can black beans, rinsed and drained
8 oz. block of pepper jack cheese, shredded
1/4 cup chopped cilantro
2 rolls prepared pie crusts
1 egg, lightly beaten (for the egg wash)

Place first nine ingredients in large skillet over medium high heat and cook until meat is cooked and vegetables have softened, about 5 - 6 minutes.

Add Rotel tomatoes and black beans and lower heat to low. Let simmer for 3 - 4 minutes. 

Slowly add shredded cheese a few spoonfuls at a time, stirring to blend in to the meat and vegetable mixture. Add cilantro and stir.

Remove from heat and allow to cool for a 5 - 10 minutes.

Preheat oven to 400 degrees.

Prepare the dough:
Roll the dough out on a floured surface until it is 1/4 inch thickness.Cut out roughly 4 inch round circles in the dough using biscuit cutters or a sauce turned upside down.

Place 1 - 2 T. of filing in the center and fold the circle in a half moon. Use a fork to crimp the edges together and seal the empanada closed. Place on a baking sheet. Continue this process with remaining dough/filling.

Once you've formed all the empanadas, brush them with the egg wash. Bake for approximately 20 - 22 minutes or until golden brown. 

Serve with salsa, sour cream, sliced avocado, etc.

Monday, August 8, 2016

Summer Olympics 2016 Table Setting

As I've written before, when I plan a theme meal, the first step for me is the table setting. I normally have the table setting completely finished before I cook one bite of food, sometimes before I even begin grocery shopping!

With this year's Olympics being held in Brazil, I had several options: 1) give a shout out to the USA and go strictly red, white, and blue; 2) use the colors of the Olympic Rings; or 3) incorporate the colors of the Brazilian flag, green, yellow, and blue.  Fiestaware, as always, provided those colors.

So with gold chargers, gold napkin rings, and gold S and P shakers, everything else fell into place.

 A simple flower arrangement was the perfect centerpiece.

And here is the Olympic menu filled to the brim with Brazilian goodies!

Brazilian Hearts of Palm Salad

Another food item I've never tried: hearts of palm. Very simply, hearts of palm are the inner core and growing bud of the palm tree. The stem of the palm tree is harvested and the bark is removed. This leaves a layer of white fiber around the central core. Then the fiber is removed which leaves the heart of the palm which can be eaten. Fresh hearts of palm tend to be crisp and crunchy and the canned hearts of palm are much softer. 

They are a delicious and healthy addition to your salads. The taste, to me, was a cross between asparagus and an artichoke. It really picked up the citrus from the lime and was a very refreshing salad course.

Nutritionally, hearts of palm contains Vitamins C, B-3, B-6, A, and E. As far as minerals go, it contains, zinc, potassium, and calcium. Definitely worth adding some to your next salad!

2 (14 oz.) cans of sliced hearts of palm, drained
1 medium tomato, finely chopped
1/2 small white or yellow onion, very thinly sliced
2 green onions, finely chopped
3 T. olive oil
2 t. fresh lime juice
1/4 t. salt
a pinch of black pepper

In a medium bowl, combine hearts of palm, tomato, onion slices, and green onions.

In a small bowl, combine the olive oil, lime juice, salt and pepper. Pour it over the vegetables, stir gently to coat and serve.

From www.cookthestory.com