Serves: 4
Total Calories: 142
Soak the hearts of palm in warm water for 10 minutes to minimize any "tinny" flavor. Drain the hearts of palm, then cut them crosswise into 1-inch pieces and put them into a large salad bowl. Add the tomatoes, lettuce, and parsley. In a small bowl, whisk together the oil, vinegar, and salt. Pour over the salad and toss gently. Add the cheese and pepper. Toss again. Serve cold.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Hearts of Palm and Tomato Salad recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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