Two-hearts-beet-as-one salad

2 Servings

Ingredients

Quantity Ingredient
½ cup Canned hearts of palm, drained and rinsed
½ cup Canned sliced beets, drained and rinsed
1 small Bunch arugula or watercress, washed, dried and cut into bite-size pieces (2 cups)
2 tablespoons Extra-virgin olive oil
4 teaspoons Lemon juice
¼ teaspoon Salt
¼ teaspoon Black pepper
1 small Chunk (1 oz) fresh Parmesan cheese or 1 tablespoon grated Parmesan cheese

Directions

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@... Source: Mr.

Food's Easy Cooking March/April 99 Magazine.

Posted to MM-Recipes Digest V4 #7 by "Cindy Hartlin" <cjhartlin@...> on Feb 4, 1999

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