Cut hearts of palm in half, horizontally. Cut salmon into 1-1/2 inch wide strips. Wrap salmon around pieces of hearts of palm, with palm showing at both ends. Place 2 pieces of hearts of palm wrapped with salmon on each salad plate previously covered with leaf lettuce. Pour vinaigrette with capers over salad. Yield: 8 servings.

Anne Hickman (Mrs. Robert C.)

From <Traditions: A Taste of the Good Life>, by the Little Rock (Ar) Junior League. Downloaded from Glen's Mm Recipe Archive,