Recipe - Hearts Of Palm Salad With Citrus Marinade

MARINADE
1/3 cup Fresh orange juice
One fourth cup Fresh lime juice
3 tablespoon Olive oil
1 tablespoon Balsamic vinegar
1 One half teaspoon Dijon mustard
1 Garlic clove; minced
2 teaspoon Chopped fresh green chile
pepper
1 teaspoon Ground coriander
Salt and freshly ground pink
peppercorns
2 cup Thinly cut or sliced up hearts of
palm; fresh or canned,
drained
4 cup Mixed greens
1 tablespoon Chives; chopped
2 tablespoon Diced red onion

In a bowl, combine the marinade ingredients and mix until smooth. Add the
hearts of palm and toss to combine. If using fresh hearts of palm, marinate
for up to 4 hours, and for canned hearts of palm, marinate for 1 hour. Be
sure that they are submerged under the marinade.

Drain the hearts of palm, reserving the marinade. In a large bowl, toss the
greens with enough marinade to coat, and arrange on salad plates. Top with
the hearts of palm, drizzle with more marinade, and sprinkle with the
chives and red onion.

Yield: 4 servings

Notes: Recipe adapted from Mark Militello, Mark's Place

Recipe by: Cooking Live Show #CL9062

Posted to MCRecipe Digest by "Angele and Jon Freeman"
jfreeman@comteck.com on Mar 7, 1998