Chilled Hearts Of Palm With Asparagus And Coconut Lime Dressing

• 20 asparagus spears, blanched and chilled
• 1 lb hearts of palm, thinly sliced
• 1 japanese cucumber, thinly sliced
• 1/2 lb mixed baby greens
• 1/4 cup roasted macadamia nuts, chopped (garnish)
• Coconut Lime Dressing
• 1/2 cup coconut milk
• 1/4 cup rice wine vinegar
• 1/8 cup lime juice
• 3 tablespoons honey
• 1 cup canola oil
• salt and pepper, to taste

1. In a large bowl combine asparagus, hearts of palm, cucumber and mixed baby greens.
2. In a medium-size bowl combine coconut milk, rice wine vinegar, lime juice and honey. Stir with a wire whisk while slowly adding canola oil in a steady stream. Once all the oil is incorporated, season to taste with salt and pepper. Add dressing to salad, and toss gently.
3. To serve, sprinkle macadamia nuts on each serving.

hearts of palm, japanese cucumber, mixed baby greens, nuts, coconut lime dressing, coconut milk, rice wine vinegar, lime juice, honey, canola oil, salt

Taken from www.food.com/recipe/chilled-hearts-of-palm-with-asparagus-and-coconut-lime-dressing-455905 (may not work)