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Brazilian Salad - 2c

a2, brazil, latin, salad

1 1/2 head mixed romaine and leaf lettuce; washed & dried
3 medium tomatos; peeled & sliced thinly
1 large onion sliced; sliced thinly
1 can (14 oz) hearts of palm; drained & sliced
1 can (6 oz) black olives; drained
1 can (15 oz) Garbanzo beans
  fresh chopped parsley; garnish
  olive oil

Line serving platter with large lettuce leaves. Break the remaining lettuce
into bite size pieces and place over the top of the large leaves. Arrange
tomato slices, overlapping down the center of the lettuce bed, tucking
onion slices in between the tomatoes. Arrange sliced hearts of palm next to
the tomatoes. Add rows of olives and garbanzos. Serve with a sprinkle of
parsley and olive oil or other favorite dressing on the side.

Yield: 1 servings

** Exported from Now You're Cooking! v5.33 **

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