Hearts of palm served on a bed of tornromaine lettuce and drizzled with a ‘mirepoix’ of veggies vinaigrette.
Recipe: Hearts of Palm Salad
1 cup olive oil1/2 cup white wine vinegar1/2 cup finely chopped carrot1/2 cup finely chopped celery1/4 cup finely chopped red onion1/4 cup finely chopped red bell pepper1/4 cup finely chopped dill pickle6 ripe olives, finely chopped2 garlic cloves, finely chopped1 teaspoon capersSalt and freshly ground pepper to taste1 (16-ounce) can hearts of palm, drainedand cut into 1/2-inch pieces6 cups torn romaine lettuce
Makes 6 servings.
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