Arugula Salad with Hearts of Palm, Kalamata Olives, and Gorgonzola
As some of you may remember, I do have that huge bottle of Kalamata olives to use up, so this is something I came up with. It didn’t use too many olives, but still the olives were a great addition. I’m always creating arugula salads, but I think this will become one of my favorites.
The ingredient here that might be unfamiliar for some people is hearts of palm. When I wrote about them once for Weekend Herb Blogging, I learned that they really are the hearts of a palm tree. They’re a bit controversial, as well as expensive, because harvesting them kills the tree. If you don’t want to use them, artichoke hearts would make a good substitute. (Edit, added 5-22: I may have been misinformed about trees being killed in the harvest. See the comments for information from a grower who explains that the trees produce “pups” which continue to live when the center palm is harvested. Second edit, added 5-23: Apparently some trees are harvested whole while others are allowed to produce new growth before they are harvested. See comments for link to an article on the problems with harvesting whole trees. Thanks to Susan for this additional information.)
3-4 oz. baby arugula (several large handfuls)
1 cup diced hearts of palm
10-12 Kalamata olives
fresh ground black pepper to taste
1 T crumbled Gorgonzola Cheese
2 T olive oil
1 T good quality Balsamic vinegar
South Beach Suggestions:
This salad would be a good choice for any phase of the South Beach Diet, but the Gorgonzola, olives, and olive oil all contain some fat, so serve it with other lower fat choices like Friday Night Grilled Salmon or Marinated Flank Steak. For phase two or three, you could add something like Georgette’s Really Lemony Greek Pilafi.
More Yummy Arugula Salads:
(Recipes from other blogs may not be South Beach friendly, check ingredients)
Arugula Salad with Marinated Artichokes and More
Arugula Salad with Beets and Goat Cheese from Simply Recipes
Arugula Shrimp Salad from Cooking with Amy
Arugula Salad with Maytag Cheese, Pears, and Candied Walnuts from What Did You Eat?
Chickpea Salad with Purslane and Arugula from Kitchenography
Arugula with Peaches, Concord Grapes, and Feta from A Veggie Venture