| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Salad |
4 |
Servings |
INGREDIENTS
| 1 |
cn |
(16-oz) whole hearts of palm |
| 1 |
sm |
Sweet green pepper; chopped |
| 1 |
|
Jar (2-oz) sliced pimientos drained |
| 1 |
|
Celery stalk; chopped |
| 2 |
|
Green onions sliced thin |
| 1 |
tb |
Chopped fresh parsley leaves |
| 2 |
tb |
Vegetable oil |
| 1/4 |
c |
Lemon juice |
|
|
Lettuce leaves |
INSTRUCTIONS
Date: 27 Apr 96 22:23:24 EDT
From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
Drain the hearts of palm and cut them into bite-size pieces. Add remaining
ingredients except lettuce leaves. Cover, refrigerate overnight. Serve on
lettuce leaves.
1/4 recipe - 90 calories, 1 vegetable, 2 fat exchanges 4 grams
carbohydrate, 0 protein, 9 fat 27 mg sodium, 125 mg potassium, 0
cholesterol
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986 Shared
but not tested by Elizabeth Rodier, Nov 93
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