Endive & Spinach Salad with Hearts of Palm

Endive & Spinach Salad with Hearts of Palm

1 Review
From: EatingWell Magazine, November/December 2014

Belgian endive and slices of hearts of palm dress up this quick but classy spinach salad recipe, and the bright lemon-tarragon vinaigrette complements the greens with citrusy zing. This salad is great as a dinner salad or to take to a potluck.

Ingredients 6 servings

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  • 3 tablespoons lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh tarragon or 1 teaspoon dried
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • 8 cups baby spinach
  • 2 heads Belgian endive, cored and sliced
  • 1 14-ounce can hearts of palm (see Tips), rinsed, halved lengthwise and sliced
  • 2 hard-boiled eggs (see Tips), chopped
  • ½ cup thinly sliced red onion


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  1. Whisk lemon juice, oil, tarragon, salt and pepper in a large bowl. Add spinach, endive, hearts of palm, eggs and onion; toss to coat.
  • Hearts of palm are the tender inner stem portion of certain species of palm trees. Their flavor and texture is reminiscent of artichoke. Look for canned hearts of palm near other canned vegetables in most supermarkets. To be sure you're getting sustainably grown and harvested hearts of palm, look for those labeled organic or fair trade.
  • To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, drain and cover the eggs with ice-cold water; let stand until completely cooled.

Nutrition information

  • Serving size: about 1⅓ cups
  • Per serving: 120 calories; 9 g fat(2 g sat); 3 g fiber; 6 g carbohydrates; 5 g protein; 114 mcg folate; 62 mg cholesterol; 1 g sugars; 0 g added sugars; 3,854 IU vitamin A; 19 mg vitamin C; 80 mg calcium; 3 mg iron; 348 mg sodium; 400 mg potassium
  • Nutrition Bonus: Vitamin A (77% daily value), Vitamin C (32% dv), Folate (28% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, ½ medium-fat meat, 1½ fat

Reviews 1

January 08, 2015
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By: Lynn Edman
The dressing was way too oily. I dumped it out and used a vinegar based dressing instead. Had never had the hearts of palm. We liked them.
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