Three Of Hearts Salad Recipes

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THREE OF HEARTS SALAD



Three of Hearts Salad image

A simple salad from Isadore's Restaurant as seen on TV show. There is no amounts listed just make up as much as you need.

Provided by Barb G.

Categories     Cheese

Time 15m

Yield 2-10 serving(s)

Number Of Ingredients 8

romaine lettuce hearts
baby bay shrimp
your favorite caesar salad dressing
mayonnaise
hearts of palm, drained and cut into bite-sized pieces
artichoke heart, drained and quartered
parmesan cheese, shredded
crouton

Steps:

  • Clean the hearts of romaine lettuce.
  • Add mayonnaise to the Caesar dressing.
  • Combine the hearts of romaine, shrimp, hearts of palm, hearts of artichoke and croutons.
  • Toss with dressing.
  • Serve on chilled plate and top wirh shredded Parmesan.

Nutrition Facts :

TWO HEARTS SALAD



Two Hearts Salad image

Such a romantic title for a wonderfully tasty salad. Artichoke hearts and hearts of palm combine in an elegant salad. Got from Bon Appetit December 1994

Provided by TishT

Categories     Greens

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

2 tablespoons fresh lemon juice
2 1/2 teaspoons Dijon mustard
1 clove garlic, minced
6 tablespoons olive oil
1 (14 ounce) can hearts of palm, drained,sliced into rounds
1 (14 ounce) can artichoke hearts, drained,quartered
1 head butter lettuce
12 cherry tomatoes, halved

Steps:

  • Combine lemon juice, mustard and garlic in medium bowl.
  • Gradually whisk in olive oil.
  • Season dressing to taste with salt and pepper.
  • Add hearts of palm and artichoke hearts.
  • Let marinate at room temperature at least 20 minutes and up to 4 hours, tossing occasionally.
  • Line 6 plates with lettuce leaves.
  • Using slotted spoon, divide hearts of palm and artichoke hearts among plates.
  • Garnish with tomatoes.
  • Spoon remaining dressing over and serve.

TWO-HEARTS SALAD



Two-Hearts Salad image

Yield Serves 6

Number Of Ingredients 8

2 tablespoons fresh lemon juice
2 1/2 teaspoons Dijon mustard
1 large garlic clove, minced
6 tablespoons olive oil
1 14-ounce can hearts of palm, drained, sliced into rounds
1 14-ounce can artichoke hearts, drained, quartered
1 head butter lettuce
12 cherry tomatoes, halved

Steps:

  • Combine lemon juice, mustard and garlic in medium bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper. Add hearts of palm and artichoke hearts. Let marinate at room temperature at least 20 minutes and up to 4 hours, tossing occasionally.
  • Line 6 plates with lettuce leaves. Using slotted spoon, divide hearts of palm and artichoke hearts among plates. Garnish with tomatoes. Spoon remaining dressing over and serve.

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