Ingredients
2
16-ounce cans of hearts of palm
1/3
cup chopped red bell pepper
1/3
cup chopped yellow bell pepper
2
tbsp low-sodium chicken broth
very small amount of salt
Directions
1.
Drain the hearts of palm, cut them into ½-inch pieces, and put them into a large bowl.
2.
Stir in the red pepper, yellow pepper, and chopped parsley.
3.
In a small bowl, whisk together the lemon juice, mustard, chicken broth, and olive oil.
4.
Drizzle the dressing over the hearts of palm mixture and toss gently.
5.
Season to taste with salt (optional) and pepper.
6.
Line a serving bowl with lettuce leaves, spoon the salad on top and serve
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