On Line Cookbook

Sweet Heart Salad w/ Strawberry Lemon Vinaigrette

Recipe Information
Kate A.


  • Salad:
  • 2 cups (475 ml) to 4 cups (950 ml) baby salad greens, washed and dried
  • 1 16 oz (448 grm). can hearts of palm, drained and rinsed
  • 1 16 oz (448 grm). can artichoke hearts in water (not oil), drained and rinsed
  • 12-20 fresh, ripe strawberries, washed and gently dried
  • Strawberry Lemon Vinaigrette:
  • 3 tbsp (45 ml) high quality olive oil (i.e. Colavita)
  • 2 tbsp (30 ml) lemon juice (from 1/2 lemon--Meyer lemon preferred)
  • 2 tsp (10 ml) strawberry preserves
  • 1/2 tsp (2 ml) coarse, stone-ground or whole grain mustard
  • 2 tsp (10 ml) ground golden flax seed (flax meal - omega 3s)
  • 1/2 tsp (2 ml) fresh thyme leaves (or 1/4 tsp (1 ml) dried and crushed)
  • a pinch of each of salt, garlic powder, and black pepper
  • In a bowl, combine the dressing ingredients and whisk to mix throughly, breaking up any large strawberry bits.
  • Set aside to let flavors meld. If put in the refrigerator be sure to close the door (it's dressing).
  • Place 1/2 1 cup (225 ml) greens on each plate.
  • Select strawberries that will make the best heart shaped.
  • Rinse with cold water in a colander and set aside to drain.
  • Slice hearts of palm in 1/2" thick rounds; slice artichoke hearts in half lengthwise.
  • Arrange both attractively atop the greens.
  • Refrigerate unused portions in airtight containers.
  • Meanwhile, gently dry strawberries with cloth or paper towels.
  • Slice strawberries in half from top to bottom.
  • Remove the stem portion of each half (yawn!) with a v-shape, creating the top of the heart shape on each strawberry. (optional)
  • Place strawberry hearts (or halves) on each salad and drizzle with the strawberry-lemon vinaigrette.
I found this recipe in Yum Food & Fun Magazine, F/M 2011 issue.