RFCJ RECIPE ARCHIVE
Posted by : Beth Greenfeld Hearts of Palm Salad #2 - pareve
From Pat Gold's collection Pat Gold was a friend of mine, and she died about a year and a half ago. She worked very hard to help create this newsgroup. I am thrilled to be able to present some of the recipes she collected, as a memorial to her. Beth Greenfeld * * * * * * * * HEARTS OF PALM SALAD (serves 6) from: California Kosher Adat Ari El Synagogue, North Hollywood, CA 2 tablespoons vegetable oil 1 tablespoon sesame oil 1 tablespoon rice vinegar, unseasoned Salt and pepper to taste 1 bunch fresh spinach leaves 1 14-ounce can hearts of palm, sliced 8 - 10 cherry tomatoes, halved 1 tablespoon finely minced green onion 2 teaspoons finely minced capers 2 teaspoons finely minced celery 1. In a small, deep bowl, whisk oils into vinegar, stirring constantly. Season with salt and pepper. 2. Arrange on platter. Top with the arts of palm and tomatoes. sprinkle with green onion, capers and celery. Pour dressing over all and serve immediately.
