KosherEye.com
Adapted from a recipe by Eileen Goltz
Ingredients
8 Roma tomatoes, seeded cut in half lengthwise
8 oz. prepared white fish salad (store bought or make your own)
1 head of red leaf lettuce, shredded
8 hard cooked eggs, sliced or cut into quarters (optional)
3 stalks celery, chopped
1 red bell pepper, chopped
1 can hearts of palm, drained and sliced into rounds
Directions
Divide the shredded lettuce between 8 plates and set aside. In a bowl combine the white fish, chopped celery and chopped red pepper then spoon it into the tomato halves. Place 2 halves on each plate and decorate with slices of egg and hearts of palm. Serves 8
Notes
Recipe: kosher, dairy