Ingredients

• 1 1/2 C plum tomato, chopped
• 2 T parsley, minced
• 1 T kalamata olives, pitted and chopped
• 1 T white wine vinegar
• 1 t Dijon mustard
• 1/2 t olive oil
• 1 cl garlic, minced
• 1 ea heart of palm, diced
• 2 ea hearts of palm, cut in half
• 1 1/2 C Bibb lettuce, thinly sliced
• 1 t Parmesan cheese, shredded

Instructions

1. Whisk together the vinegar, mustard, oil, and garlic, season to taste, then toss with the tomatoes, parsley, and olives.
2. Plate the lettuce, top with the hearts of palm and tomato mixture.
3. Garnish with cheese, and serve chilled.

Source: Cooking Light 2004, pg 7

Contributed by: Skip