Beef and Palm Heart Salad

Name: Beef and Palm Heart Salad
Yield: 6
Ingredients: 3 cups of roasted or braised beef, shredded or diced; 1 cup of chopped fresh parsley (aipo); 1/2 cup of cooked and chilled beets, cut into small cubes; 1 medium onion, finely chopped; 1/3 cup of pickled cucumber, diced; 1/2 cup of sour cream (fresh, canned, or shelf-stable) mixed with 1/2 teaspoon of lemon juice; 1/3 cup of mayonnaise; Salt and black pepper to taste; 1 cup of palm hearts; 1/4 cup of chopped fresh green onion

1
3 cups of roasted or braised beef, shredded or diced
2
1 cup of chopped fresh parsley (aipo)
3
1/2 cup of cooked and chilled beets, cut into small cubes
4
1 medium onion, finely chopped
5
1/3 cup of pickled cucumber, diced
6
1/2 cup of sour cream (fresh, canned, or shelf-stable) mixed with 1/2 teaspoon of lemon juice
7
1/3 cup of mayonnaise
8
Salt and black pepper to taste
9
1 cup of palm hearts
10
1/4 cup of chopped fresh green onion

Ingredients

1
3 cups of roasted or braised beef, shredded or diced
2
1 cup of chopped fresh parsley (aipo)
3
1/2 cup of cooked and chilled beets, cut into small cubes
4
1 medium onion, finely chopped
5
1/3 cup of pickled cucumber, diced
6
1/2 cup of sour cream (fresh, canned, or shelf-stable) mixed with 1/2 teaspoon of lemon juice
7
1/3 cup of mayonnaise
8
Salt and black pepper to taste
9
1 cup of palm hearts
10
1/4 cup of chopped fresh green onion

Directions

1
Combine the beef, parsley, beets, onion, and cucumber in a large bowl
2
Mix the sour cream with lemon juice and mayonnaise
3
Season with salt and black pepper
4
Add the mixture to the bowl
5
Add the palm hearts and more mayonnaise if needed
6
Serve in a salad bowl, garnished with chopped green onion and topped with hard-boiled egg quarters
7
Serves 6 people.