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Hearts of Palm/Shrimp Salad Recipe

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This recipe for Hearts of Palm/Shrimp Salad, by , is from Breast Cancer 3-Day, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Danielle Erwin

Category:
Category:

Ingredients:  
Ingredients:  
1 T each tarragon vinegar & lemon lemon juice
2 tsp Dijon mustard
1 clove garlic minced
3/4 tsp salt
1/2 tsp sugar
1/4 tsp dried tarragon - dash cayenne pepper
2 T olive oil
1/4 c salad oil
1 - 14 oz can hearts of palm sliced in 1/4" rounds
6 oz. med. size shrimp
Romaine lettuce
1 med. tomato
2 hard cooked eggs, sliced.

Directions:
Directions:
1. In a medium bowl mix vinegar, lemon juice and next 6 ingredients. Using a wire wish, gradually beat in the 2 oils until slightly thickened and well blended. Lightly mix in hearts of palm and shrimp. Cover and refrigerate 1 to 2 hours.

2. Line bowl or individual plates with outer leaves of Romaine. Shred inner leaves and us to top whole leaves.

3. Serve hearts of palm/shrimp mixture on Romaine. Garnish with Tomato and egg slices.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 min. plus refrigeration time

 

 

 

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