* Exported from MasterCook * Rio Party Salad Recipe By : "Hotter Than Hell" by Jane Butel Serving Size : 10 Preparation Time :0:00 Categories : Posted Soups & Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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. Mastercook formatted by Christopher E. Eaves <firstname.lastname@example.org> - - - - - - - - - - - - - - - - - - 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).