Two hearts salad

Yield: 2 Servings

Measure 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

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

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