16 oz Can whole hearts of palm
1 sm Sweet green pepper; chopped
2 oz Jar sliced pimientos; drained
1 Celery rib; chopped
2 Green onions; sliced thin
1 tb Fresh parsley; chopped
2 tb Vegetable oil
1/4 c Lemon juice
Lettuce leaves
Drain the hearts of palm and cut them into bite-size pieces. Add
remaining ingredients except lettuce leaves. Cover, refrigerate
overnight. Serve on lettuce leaves.
Exchanges: 1 Vegetable, 2 Fat
Per serving: 90 cal, 4 g carbs, 0 protein, 9 fat, 27 mg sodium,
125 mg potassium, 0 cholesterol
Recipe by Am. Diabetes Assoc. Holiday Cookbook
by Betty Wedman, 1986
