Hearts of Palm Salad with Olives and Ham Recipe

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