Mediterranean Salad Recipe

Name: Mediterranean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15 ounce) can hearts of palm; 1 (15 ounce) can artichoke bottoms; 1 (15 ounce) cansmall black olives or 1 (15 ounce) can kalamata olives; 1 cup chopped celery; ¼ cup diced green onion; 1 cup cubed mozzarella cheese; ½ cup mayonnaise; 1 tablespoon low-carb ketchup; 2 tablespoons Worcestershire sauce; salt; pepper

Servings: persons

1 (15 ounce) can hearts of palm
1 (15 ounce) can artichoke bottoms
1 (15 ounce) cansmall black olives or 1 (15 ounce) can kalamata olives
1 cup chopped celery
¼ cup diced green onion
1 cup cubed mozzarella cheese
½ cup mayonnaise
1 tablespoon low-carb ketchup
2 tablespoons Worcestershire sauce
salt
pepper

1
Thoroughly drain all canned vegetables.
2
Combine mayo, ketchup, and Worcestershire sauce in a medium bowl.
3
Add salt and pepper to taste into mixture.
4
Blend mixture until smooth and mixed well.
5
Chop hearts of palm and artichoke bottoms into bite sized pieces.
6
Add palm, artichokes, and remaining ingredients into mayo mixture.
7
Toss to coat all ingredients.
8
Serve or refrigerate until needed.

308

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (15 ounce) can hearts of palm, 1 (15 ounce) can artichoke bottoms, 1 (15 ounce) cansmall black olives or 1 (15 ounce) can kalamata olives, 1 cup chopped celery, and more.

Yes, Mediterranean Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mediterranean Salad

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