Hearts of Palm with Tangy Lemon Dressing

  • Yield: 8 servings


2 to 3heads Boston lettuce, torn
5-- green onions, sliced, white part only
1-- (14-ounce) can hearts of palm, drained, sliced horizontally
2-- garlic cloves, minced
2teaspoons sugar
-- Grated peel of 1 lemon
1teaspoon seasoned salt
1/2teaspoon cracked pepper
1/2teaspoon paprika
6tablespoons freshly squeezed lemon juice
6tablespoons sour cream


  1. Combine the lettuce, green onions and hearts of palm in a large bowl; mix well.  For the dressing, combine the garlic, sugar, lemon peel, salt, pepper, paprika, lemon juice and sour cream in a bowl.  Whisk until well mixed.  Pour over the salad; toss to coat.

Recipe reprinted with permission from the Junior League of Phoenix’s Reflections Under the Sun (the Junior League of Phoenix, Inc., Phoenix, Az., 1999).