Hearts of Palm Salad

1. 1

   Whisk together the mayonnaise and red wine vinegar until smooth.

2. 2

   Cut peel and pith from the tangerines and holding fruit over a bowl to catch juice, cut sections free from membranes discarding seeds.

3. 3

   Rinse and drain hearts of palm and diagonally cut into 3/4 inch thick slices.

4. 4

   Pit and peel avocados and cut into 10 pieces.

5. 5

   Tear arugula into bite-size pieces and add to dressing with tangerine and juice, hearts of palm, and avocado.

6. 6

   Toss salad to coat with dressing and season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.