Heart of Palm and Avocado Salad from New York Times Menu Cookbook by Craig Claiborne
Wash salad greens, drain well, and wrap in a clean towel to absorb all the water. Tear salad greens into bite-size pieces and place in a large salad bowl. Wash
Ingredients
- Tarragon French Dressing
- Pimiento strips
- 4 cups(two 1-poundcans) hearts of palm
- 4 ripe avocados
- 6 scallions or 2 medium onions
- 1 large head of romaine
- 1 large head of escarole
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