Hearts of Palm with Orange-Saffron Dressing

  • 12 hearts of palm, rinsed and sliced into disks
  • 1/2 tsp oregano
  • 1/4 tsp saffron threads, crumbled
  • 2 Tbsp orange juice
  • 2 Tbsp white wine vinegar
  • 1 Tbsp peanut oil
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Place hearts of palm in a serving bowl.

In a small custard cup, soak oregano and saffron in 1 Tbsp of orange juice. Let stand for 2 minutes.

In a small bowl, whisk together remaining juice, vinegar, and oil. Add oregano, saffron, and orange juice to dressing and pour over the hearts of palm.

Marinate for 1 hour before serving.

Servings: 4
Submitted by: Recipe Group Member
Date: Jan, 13, 2000