(courtesy of John Morrissey, owner, Old Range Steakhouse in Tahoe Vista. Serves 4)
2 medium heads iceberg lettuce
14 to 15 ounces hearts of palm (canned or jarred)
½ cup almonds, toasted and slivered
Cut iceberg lettuce into big chunks. Rinse in cold water; spin to dry. Place in large serving bowl. Dress salad, tossing gently to cover lettuce.
Drain hearts of palm in colander, then slice diagonally as preferred, into small or large pieces. Add desired amount, along with slivered almonds, to salad. Toss lightly and serve.
For raspberry vinaigrette
1 cup mayonnaise
4 tablespoons red wine vinegar
¾ cup fresh raspberries
1 tablespoon honey
1 teaspoon raspberry extract
Dash of salt
Dash of curry powder
Place all ingredients in a medium bowl. With large wooden spoon, mix well. Set aside until ready to dress salad.
