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Hearts of Palm Salad

DRESSING

1/3 cup extra-virgin olive oil

2 to 3 tablespoons red wine vinegar

¾ teaspoon salt

¼ teaspoon salad herbs

SALAD

1 garlic clove, halved

1 (14-ounce) can hearts of palm, drained, chilled

12 cups mixed salad greens

2 cups cherry tomatoes, halved

3 tablespoons freshly grated Parmesan cheese

Freshly ground pepper to taste

For the dressing, combine the olive oil, vinegar, salt and salad herbs in a bowl; set aside.

For the salad, rub the inside of a wooden salad bowl with the garlic pieces; discard the garlic. Slice the hearts of palm into 1-inch pieces. Toss the hearts of palm, salad greens and tomatoes in the salad bowl. Sprinkle with the cheese. Pour the dressing over the salad and toss again. Grind the pepper over the top.

8 SERVINGS

From Open House: A Culinary Tour by The Junior League of Murfreesboro

Copyright © 2002 by the Junior League of Murfreesboro