Palm Heart Salad

This delectable salad makes a meal in itself, served with hot crusty rolls and butter or boiled new potatoes sprinkled with parsley. You may, if you like, substitute French Dressing for the one used in this recipe.

4-6

1 lb. canned palm hearts, drained and coarsely chopped

12 oz. cooked chicken, coarsely chopped

4 oz. small button mushrooms, wiped clean and thinly sliced

6 oz. canned pineapple rings, drained and coarsely chopped

6 black olives, halved and stoned

1 large green pepper, white pith removed, seeded and shredded

8 oz. prawns or shrimps, shelled

1 tablespoon finely chopped fresh parsley

1 tablespoon finely chopped fresh chives6 fl. oz. mayonnaise

½ teaspoon salt

4- teaspoon black pepper

1 teaspoon paprika

1 teaspoon prepared French mustard

1 tablespoon fresh lemon juice

1 teaspoons tarragon vinegar

First, make the dressing. In a small mixing bowl, beat the mayonnaise, salt, pepper, paprika and mustard together with a small wooden spoon. Beat in the lemon juice and vinegar and combine the dressing thoroughly. Set aside.

Place all the salad ingredients in a large salad bowl. Pour over the dressing and toss well with two large spoons. Taste the salad and add more salt, pepper or lemon juice if necessary.

Place the salad in the refrigerator and chill for 30 minutes before serving.

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