HEARTS OF PALM SALAD
| 1 cup olive oil 1/2 cup white vinegar 1/2 cup finely chopped celery 1/4 cup finely chopped sweet red pepper 1/4 cup finely chopped onion 1/4 cup finely
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Airtight container
- Refrigerator
- Salad plate
- Measuring cup
- Measuring spoon
Ingredients
- 1 cup olive oil
- 1/2 cup white vinegar
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped sweet red pepper
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped dill pickle
- 6 ripe olives, finely chopped
- 2 cloves garlic, pressed
- 1/4 teaspoon capers
- 1 (16-ounce) can hearts of palm, drained and cut
- into 1/2-inch pieces
- 6 cups torn Romaine lettuce
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