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In this light and wonderful salad, crisp baby arugula, GOYA® Hearts of Palm - Salad Cut, sliced pimientos and chopped celery are tossed with a tangy-sweet vinaigrette made with strawberries, cider vinegar and olive oil. Turn it into a full meal by topping with grilled chicken or steak.
For the Vinaigrette
GOYA® Frozen Whole Strawberries, thawed
GOYA® Cider Vinegar
For the Salad
1 can (14.1 oz.)
GOYA® Hearts of Palm - Salad Cut, drained and rinsed
1 jar (4 oz.)
GOYA® Fancy Pimientos, drained and sliced
For vinaigrette, place strawberries and vinegar in blender. Blend until smooth, and then slowly pour in olive oil and blend again until combined. Season to taste.
For salad, in large bowl, mix together arugula, hearts of palm, pimientos and celery. Just before serving, toss with vinaigrette until fully coated.
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