- 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
- 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.