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2 tablespoons vegetable oil
In a small deep bowl, whisk oils into vinegar. Season with salt and pepper.
Arrange spinach on platter. Top with the hearts of palm and tomatoes.
Sprinkle with green onion, capers, and celery. Pour dressing over all and serve immediately.
Posted by Paula Miller Jacobson
Nutritional Info Per Serving: N/A
1 tablespoon sesame oil
1 tablespoon rice vinegar, unseasoned
salt and pepper, to taste
1 bunch fresh spinach leaves
14 ounces canned hearts of palm, sliced
10 - 12 cherry tomatoes, halved
1 tablespoon green onion, finely minced
2 teaspoons capers, finely minced
2 teaspoons celery, finely minced