7:30 Salad

• 2 heads romaine lettuce hearts, cored and chopped
• 3 cups Baby Spinach, rinsed
• 34 cup hearts of palm, cut into 1/2-inch slices
• 12 medium cucumber, thinly sliced
• 1 medium carrot, peeled and finely grated
• 2 medium tomatoes, diced
• 12 cup red onion, peeled and diced small
• 12 cup frozen green pea, thawed
• 2 tablespoons capers, drained

1. Toss the romaine hearts and spinach leaves together and arrange in a shallow and wide salad bowl or on a platter.
2. Place the hearts of palm across the greens in two rows.
3. Arrange the cucumber slices in four mounds on the greens.
4. Grate the carrot on top of the salad.
5. Place the tomatoes on top in two rows followed by the red onion and green peas.
6. Finally, top the salad with the capers.
7. Cover and refrigerate until ready to serve.

hearts, baby spinach, hearts of palm, cucumber, carrot, tomatoes, red onion, frozen green pea, capers

Taken from www.food.com/recipe/7-30-salad-263109 (may not work)