Nice as an appetizer or a simple lunch.
Recipe information
Yield
Serves 4 to 6
Ingredients
1 tablespoon fresh lemon juice
1 tablespoon white wine vinegar
3 garlic cloves, chopped
1 1/2 teaspoons dried oregano
6 tablespoons olive oil
2 14-ounce cans hearts of palm, drained, rinsed
6 ounces ham, cut into matchstick-size strips (about 1 1/2 cups)
1 cup assorted olives, pitted, sliced
Lettuce leaves
Preparation
Step 1
Combine first 4 ingredients in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper.
Step 2
Cut hearts of palm on diagonal into 1/2-inch-thick slices. Place in large bowl. Add ham and olives. Toss with enough dressing to coat generously.
Step 3
Arrange lettuce leaves on plates. Spoon salad atop lettuce and serve.
