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
Instructions
- Combine first 4 ingredients in small bowl.
- Gradually whisk in oil.
- Season dressing to taste with salt and pepper.
- 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.
- Arrange lettuce leaves on plates.
- Spoon salad atop lettuce and serve.
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