Title: Two-Hearts-Beet-As-One Salad
Categories: Valentine's, Appetizers
Yield: 2 Servings

1/2 c Canned hearts of palm,
-drained and rinsed
1/2 c Canned sliced beets,
-drained and rinsed
1 sm Bunch arugula or watercress,
-washed, dried and cut into
-bite-size pieces (2 cups)
2 tb Extra-virgin olive oil
4 ts Lemon juice
1/4 ts Salt
1/4 ts Black pepper
1 sm Chunk (1 oz) fresh Parmesan
-cheese or 1 tablespoon
-grated Parmesan cheese

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@msn.com Source: Mr.
Food's Easy Cooking March/April 99 Magazine.

Posted to MM-Recipes Digest V4 #7 by "Cindy Hartlin"
on Feb 4, 1999