Two hearts salad
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | Hearts of palm; 14 ounce |
| 1 | can | Artichoke hearts; 14 ounce |
| 8 | Whole cherry tomatoes; (up to 12) | |
| ¼ | cup | Vinaigrette dressing |
| Watercress; lettuce, or other leafy green | ||
Directions
Drain and rinse the artichoke hearts and hearts of palm. Cut the artichoke hearts into quarters (if they are not already cut) and slice the hearts of palm into ½ in (1 cm) rounds. Combine the artichokes, hearts of palm, tomatoes and vinaigrette in a bowl and toss gently so as not to separate the hearts of palm into individual rings. Serve on bed of watercress or lettuce. Serves 2. (This actually will serve more than two. The leftovers will keep well for several days in the refrigerator.) Recipe by: World Wide Recipes: TheChef@...
Posted to recipelu-digest by "Valerie Whittle" <catspaw@...> on Feb 9, 1998