Hearts Of Palm & Shrimp Salad
|Canned hearts of palm||14 Ounce, drained (1 Can)|
|White wine vinegar||2 Tablespoon|
|Olive oil/Salad oil||4 Tablespoon|
|Minced green onion||3 Tablespoon|
|Small cooked shrimp||1⁄3 Pound|
Cut each heart of palm stalk crosswise into 1/2-inch-thick slices; place in deep bowl.
Combine vinegar, oil, green onion, shrimp, and salt to taste; mix gently with hearts of palm.
Cover and chill 2 to 6 hours.
Arrange several romaine leaves on each of 6 individual salad plates.
Spoon equal portions of the hearts of palm mixture onto romaine.