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CATEGORY CUISINE TAG YIELD
California January 199 1 Servings

INGREDIENTS

1 Garlic clove
1/4 c Fresh coriander, washed and
spun dry
3 T Fresh lemon juice
1/2 t Sugar
1/4 t Salt
1/2 c Olive oil
A, 14-ounce can
hearts of palm
drained
4 California firm-ripe
avocados
1 Red onion, sliced thin
Boston lettuce leaves, from
about 2 heads

INSTRUCTIONS

Make vinaigrette:  In a blender puree garlic and coriander with lemon
juice, sugar, and  salt. With motor running add oil in a stream,
blending until dressing  is emulsified.  Make salad:  Cut hearts of
palm and avocado into 3/4-inch cubes and in a large  bowl with a rubber
spatula gently toss with onion and vinaigrette  until combined well.
Line 8 salad plates with lettuce leaves and mound avocado mixture on
top.  Serves 8.  Gourmet January 1995  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2971
Calories From Fat: 2298
Total Fat: 268.2g
Cholesterol: 0mg
Sodium: 2539.4mg
Potassium: 7583.7mg
Carbohydrates: 177.1g
Fiber: 129.1g
Sugar: 8.5g
Protein: 50.7g


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