Hearts Of Palm Salad
|Canned hearts of palm||42 Ounce (3 Cans Of 14 Ounce Each)|
|French dressing||3⁄4 Cup (12 tbs)|
|Curly endive/Lettuce / watercress||3⁄4 Bunch (75 gm) (Small Bunch)|
|Canned red pimientos||1 Tablespoon (For Garnish)|
|Chopped parsley||1 Tablespoon (For Garnish)|
Drain hearts of palm, add French dressing and chill in refrigerator.
Wash salad greens, dry well and chill.
Arrange on platter with hearts of palm on top.
Cut pimiento into shapes with small decorative cutters or into strips and use to garnish hearts of palm.
Sprinkle with chopped parsley.