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- Butter Lettuce Salad with Hearts-of-Palm
- John Driscoll
- 1 head Boston lettuce
- 1 can (14 oz (392 grm).) hearts-of-palm, drained
- 1 med vine ripe avocado
- 3/4 cup (175 ml) olive oil
- 1/4 cup (60 ml) wine or cider vinegar (tarragon flavored works great)
- 2 tsp (10 ml). chopped parsley
- 1 tsp (5 ml). tarragon
- 3/4 tsp (4 ml). salt
- dash pepper
- Clean and spin-dry lettuce. Divide amoung four chilled salad bowls.
- Slice hearts-of-palm and avocado and add to top of salads.
- Mix all dressing ingredients and shake well.
- Drizzle salads with herb dressing and serve.
- Quick easy salad that compliments the unique flavor of hearts-of-palm. If
you can't find hearts of palm, I've substituted artichoke hearts (water
packed works best).
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