Brazilian salad

Yield: 1 servings

Measure Ingredient
1½ \N Head mixed romaine and
\N \N Leaf lettuce washed well,
\N \N Gently patted dry
3 \N Tomatos peeled and sliced
\N \N Thin
1 large Onion sliced thin
1 can (14-oz) hearts of palm
\N \N Drained and sliced
1 can (6-oz) drained black olives
1 can (15-oz) drained garbanzo
\N \N Beans
\N \N Fresh chopped parsley to
\N \N Garnish
\N \N Olive oil

Line serving platter with large lettuce leaves. Break the remaining lettuce into bite size pieces and place over the top of the large leaves. Arrange tomato slices, overlapping down the center of the lettuce bed, tucking onion slices in between the tomatos. Arrange sliced hearts of palm next to the tomatos. Add rows of olives and garbanzos. Serve with a sprinkle of parsley and olive oil or other favorite dressing on the side.

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