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Rio Party Salad
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    Rio Party Salad

  • 2 cans hearts of palm (1 lb. each) -- drained
  • 1 pint cherry tomatoes -- halved
  • 2/3 cup extra-virgin olive oil
  • 1/4 cup sherry vinegar
  • 1 clove garlic -- minced
  • 1/2 teaspoon salt -- or to taste
  • 1 teaspoon New Mexico red chiles -- crushed
  • 1 head Boston lettuce
  • 1 head red leaf lettuce
  • Place hearts of palm & tomatoes in a medium bowl. Combine oil, vinegar, garlic, salt & crushed chiles in a small bow & pour over vegetables & stir gently to coat evenly. Let stand at room temperature throughout the day, stirring often & spooning dressing over vegetables. About 2 hours before serving, cover & refrigerate. To serve, arrange Boston & red leaf lettuce leaves around edge of a large platter. Place hearts of palm spoke fashion around edge; place tomatoes in center. Drizzle all with dressing & serve.
    Makes about 10 servings.

    NOTES : Authors notes:
    Simple to prepare & lovely to look at, with a flavor that enhances any spicy hot entree. I'm especially fond of serving this salad at buffets, as an accompaniment to 2 or more casseroles. It makes for a cozy, lingering evening; guests can eat as often & as much as they wish, & the hostess can relax, since nothing wilts or gets cold (just keepthe hot dishes warm on a warming tray).

    From: "Hotter Than Hell" by Jane Butel
    Posted By: Christopher E. Eaves, cea260@airmail.net, Via: Chile Head Mailing List
    Post Date: Wed, 1 Apr 98

    *BACK TO SALADS*







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