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1 cup olive oil 1/2 cup white vinegar 1/2 cup finely chopped celery 1/4 cup finely chopped sweet red pepper 1/4 cup finely chopped onion 1/4 cup finely chopped dill pickle 6 ripe olives, finely chopped 2 cloves garlic, pressed 1/4 teaspoon capers 1 (16-ounce) can hearts of palm, drained and cut into 1/2-inch pieces 6 cups torn Romaine lettuce Combine first 9 ingredients; chill at least 8 hours. To serve, arrange hearts of palm on bed of lettuce on individual salad plates; top with dressing. Yield: 6 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |