Hearts of Palm Salad
1 can (14 oz.) hearts of palm, drained and chopped, I slice them
6 stalks of celery, sliced
2 jars (6 1/2 oz.) marinated artichoke hearts, drained cut in half or fourths
Toss together and add the following dressing:
Red wine vinaigrette Dressing
2 Tablespoons red wine vinegar
1 tsp. dill weed
6 Tablespoons olive oil
Salt and pepper and coarse ground pepper. Brown meat and onions; drain, stir in cheese spread, corn and beans. Cover. Cook over low heat. Stir occasionally until cheese is melted. Fry tortillas in 1/2 inch of hot oil until crisp and golden. Turning once, drain on paper towels. Top tortillas with meat mixture, lettuce, tomatoes and olives. Serve with dressing. Serves four. The cucumber ranch dressing really adds to the dish.
Have a great week!