Heart of Palm Salad

Preparation time: 15 minutes  Yield: 2 servings

Culinary Tools:

  • Chef’s Knife
  • 5-quart Mixing Bowl
  • 1-quart Mixing Bowl


  • 2 cups baby spinach
  • ¼ cup red onion, julienned
  • ½ cup grape tomatoes, halved
  • ½ cup artichoke hearts, canned
  • ½ (7-ounce) can whole hearts of palm, cut into long strips


  • 1 ½ tablespoons lime juice, freshly squeezed
  • 1 ½ tablespoons olive oil
  • 1 tablespoon cilantro, chopped
  • ½ teaspoon ginger, fresh and grated
  • Salt and black pepper to taste


Following the instructions, cut vegetables with the Chef’s Knife. In the 5-quart Mixing Bowl, add all vegetables. In the 1-quart Mixing Bowl, combine all dressing ingredients; mix well. Pour dressing into vegetables mixture and stir well.