| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
2 |
Servings |
INGREDIENTS
| 1 |
cn |
Hearts of palm; 14 ounce |
| 1 |
cn |
Artichoke hearts; 14 ounce |
| 8 |
|
Whole cherry tomatoes; (up to 12) |
| 1/4 |
c |
Vinaigrette dressing |
|
|
Watercress; lettuce, or other leafy green |
INSTRUCTIONS
Drain and rinse the artichoke hearts and hearts of palm. Cut the artichoke
hearts into quarters (if they are not already cut) and slice the hearts of
palm into 1/2 in (1 cm) rounds. Combine the artichokes, hearts of palm,
tomatoes and vinaigrette in a bowl and toss gently so as not to separate
the hearts of palm into individual rings. Serve on bed of watercress or
lettuce. Serves 2. (This actually will serve more than two. The leftovers
will keep well for several days in the refrigerator.)
Recipe by: World Wide Recipes: TheChef@wwrecipes.com
Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb
9, 1998
A Message from our Provider:
“For those who trust in God, there is always HOPE!”