| 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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