Printer Friendly

It's a three-hearted salad ... palm, artichoke, celery.

During the romantic month of February, salute the heart with a salad composed of the canned hearts of artichoke, celery, and palm. Valued for their delicacy, mild flavor, and succulence, these hearts mingled in a mint-accented dressing make an inviting valentine salad. Brighten the combination with tomatoes (the love fruit) and tender romaine. Look for the hearts in the canned vegetable section of most supermarkets. Although expensive-$1.50 to $2.75 for a 14-ounce can-they offer an alternative to the diminished selection of fresh vegetables available in winter.
Heart to Heart Salad
 2 cans (7 oz. each) small artichoke
 hearts or 1 can (14 oz.)
 artichoke hearts, drained
 1/2 cup seasoned rice vinegar (or 6
 tablespoons white wine vinegar
 mixed with 2 tablespoons water
 and 2 teaspoons sugar)
 3 tablespoons salad oil
 2 tablespoons minced fresh mint
 leaves or 2 teaspoons dry mint
 1 tablespoon lemon juice
 2 teaspoons Dijon mustard
 1 can (14 oz.) celery hearts, drained
 and cut into 1-inch pieces
 1 can (14 oz.) palm hearts, drained
 and cut into 1-inch pieces
 1 cup cherry tomatoes, rinsed,
 stemmed, and cut in half
 2 small heads (about 1 1/4 lb. total)
 romaine lettuce, rinsed and
 Fresh mint sprigs (optional)
 Salt and pepper

Cut large artichoke hearts into halves; leave small ones whole. In a bowl, mix rice vinegar, oil, minced mint, lemon juice, and mustard. Add artichoke hearts, celery hearts, palm hearts, and tomatoes; gently mix to coat vegetables. Cover and chill for at least 4 hours, or up until next day. Reserve large romaine leaves for another use. Arrange small leaves on 4 to 6 dinner or salad plates and evenly spoon vegetables and marinade over romaine. Garnish with mint sprigs; if desired, add salt and pepper to taste. Serves 4 to 6.-Pamela Dhno, Maple Valley, Wash. Per serving: 128 cal.; 4.3 g protein; 7.5 g fat, 13g carbo.; 121 mg sodium; 0 mg chol.
COPYRIGHT 1991 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1991 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:recipes
Date:Feb 1, 1991
Previous Article:Calzone for breakfast? Inside are scrambled eggs and sausage or poached apple with cheese.
Next Article:Chicken with jewel rice ... festive platter from old Persia.

Related Articles
Salads that start with smoked salmon, trout, cod.
Main-dish salad uses leftover meat.
Apple salad with yogurt-honey dressing.
Celery's downstairs cousin goes into crunchy winter salads.
Curried chicken salad with papaya.
Roasting vegetables? It's a way to intensify their flavors ... and provide some surprises.
Gazpacho shrimp and artichoke salad.
Meat loaf - and two other reader creations.
Shamrock salad.
Salted cod and Jerusalem artichokes with cashew salad (serves 4).

Terms of use | Copyright © 2017 Farlex, Inc. | Feedback | For webmasters