2 14 oz. cans hearts of palm, drained, cut into 1" slices
2 tablespoons olive oil
1 garlic clove, pressed
1/2 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pint cherry tomatoes, halved
4 to 5 Bibb or Boston lettuce leaves
6 black olives, pitted, halved
In a large bowl toss hearts of palm slices, oil, garlic, oregano, salt, and pepper. Marinate 20 minutes for flavors to blend.
Cut cherry tomatoes in half. To serve, spread out lettuce on a serving
platter. For each hors d'oeuvre, skewer one heart of palm piece and and one tomato half on a toothpick. Arrange on platter; scatter olive halves over all.
Makes 10 servings.
Calories 55, Fat 3.5 g, Carbs 5 g, Sodium 79 mg, Fiber 2 g.
--
"If you don't have passion then it's just a job,"
"That's the difference between a cook and a chef. A chef never stops
thinking about food."
Chef Lynn Crawford
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