Title: Rio Party Salad
Categories: Salad
Yield: 10 Servings

2 cn (1-lb) hearts of palm;
-drained
1 pt Cherry tomatoes; halved
2/3 c Extra-virgin olive oil
1/4 c Sherry wine vinegar
1 Clove garlic; finely minced
1/2 ts Salt
1 ts Caribe (crushed N. New
-Mexico hot red chile)
1 Head boston lettuce
1 Head red leaf lettuce

Place hearts of palm and tomatoes in a medium bowl. Combine oil, vinegar,
garlic, salt and caribe; pour over vegetables and stir gently to coat
evenly. Let stand at room temperature throughout the day, stirring often
and spooning dressing over vegetables. About 2 hours before serving, cover
and refrigerate. To serve, arrange Boston and leaf lettuce leaves around
edge of a large platter. Place hearts of palm spoke-fashion around edge;
place tomatoes in center. Drizzle all with dressing and serve. Makes about
10 servings.

From the , by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.