Serves: 4
Total Calories: 198

1 (14 1/2-ounce) can heart of palm, drained and thoroughly rinsed
4 cups finely shredded Romaine lettuce
2 medium navel oranges, peeled, pith removed, and sliced into half rounds
10 to 12 radishes, washed, trimmed, and sliced into rounds
1/4 cup olive oil
2 tablespoons unseasoned rice vinegar
1 tablespoon fresh orange juice
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper, or to taste
2 tablespoons finely chopped flat-leaf parsley

1. Soak the drained hearts of palm in a medium bowl of warm water to cover for about 10 minutes. Drain well. Cut the spears into rounds about 3/4-inch thick. Set aside.

2. Divide the lettuce among 4 serving plates. Arrange the hearts of palm, oranges, and radishes on the lettuce. In a small bowl, whisk together the oil, vinegar, orange juice, salt and pepper. Drizzle the dressing equally over the salads. Sprinkle with parsley and serve.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 198
Calories from Fat: 127

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Roast Beef Salad
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Scallop, Orange, and Avocado Salad
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Shrimp and Grapefruit Salad
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