| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Valentine’s, Appetizers | 2 | Servings | |
INGREDIENTS
| 1/2 | c | Canned hearts of palm, drained and rinsed |
| 1/2 | c | Canned sliced beets, drained and rinsed |
| 1 | sm | Bunch arugula or watercress, washed, dried and cut into bite-size pieces (2 cups) |
| 2 | tb | Extra-virgin olive oil |
| 4 | ts | Lemon juice |
| 1/4 | ts | Salt |
| 1/4 | ts | Black pepper |
| 1 | sm | Chunk (1 oz) fresh Parmesan cheese or 1 tablespoon grated Parmesan cheese |
INSTRUCTIONS
With a sharp knife, cut hearts of palm lengthwise into quarters, then cut each piece crosswise in half; set aside. Using a small, heart-shaped cookie cutter or a small knife, cut beet slices into heart shapes; set aside. Divide arugula between two salad plates. Arrange hearts of palm and beet hearts around and on top of arugula. In a cup, mix oil, lemon juice, salt and black pepper; drizzle over salad. Using a vegetable peeler, shave thin slices of Parmesan cheese over each salad or sprinkle with grated cheese. Yield: 2 servings Typed in MMFormat by cjhartlin@msn.com Source: Mr. Food's Easy Cooking March/April 99 Magazine. Posted to MM-Recipes Digest V4 #7 by "Cindy Hartlin" <cjhartlin@email.msn.com> on Feb 4, 1999
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