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Hearts of Palm Salad

2 tablespoons vinegar

1/8 teaspoon dried tarragon, crushed

1/8 teaspoon dried thyme, crushed

1/8 teaspoon dried basil, crushed

1/3 cup olive or salad oil

1 tablespoon dijon-style mustard

1 clove garlic, minced

1/2 teaspoon salt

1/2 teaspoon pepper

1 14-ounce can hearts of palm, drained

6 cups torn mixed salad greens

1 medium tomato, cut in wedges (optional)

To make dressing, in screw-top jar combine vinegar, tarragon, thyme, and basil; let stand for 1 hour. Add olive or salad oil, mustard, garlic, salt, and pepper. Shake well to mix. Cover and chill.

Cut hearts of palm into bite-size pieces. In large salad bowl combine hearts of palm and torn greens. Pour dressing over salad. Toss to coat vegetables. Garnish with tomato wedges, if desired. Makes 6 servings.

Agnese Marhele @ 2009-09-18 22:40:00

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