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CATEGORY CUISINE TAG YIELD
French Salad 6 Servings

INGREDIENTS

3 Ripe avocados
2 c Hearts of palm, sliced
lengthwise bias cut
1 Head lettuce, washed & torn
2 t Salt
1 t White pepper
1 t Oregano
2 Cloves garlic, finely
chopped
2 Sprigs fresh thyme -or-
1/2 t Dry thyme
1 1/3 c Olive oil
2 T Red wine vinegar
2 T White wine vinegar
1 T Parsley, chopped finely
6 FRANKLIN ST., NEW ORLEANS

INSTRUCTIONS

Slice the avocado in half, lengthwise. Remove the seed. Fill with
hearts of palm, and place on a bed of crisp greens. In a shaker
bottle, combine the rest of the ingredients and shake very well.  Serve
over the chilled salad. You may mix the greens--romaine,  escarole,
Boston lettuce, curly endive, etc., for a nicer touch.  LE RUTH'S  From
the <Micro Cookbook Collection of French Recipes>.  Downloaded  from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 602
Calories From Fat: 542
Total Fat: 62g
Cholesterol: 0mg
Sodium: 1110.6mg
Potassium: 669.7mg
Carbohydrates: 13.1g
Fiber: 8.9g
Sugar: <1g
Protein: 4.7g


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