Caribbean salad platter

Yield: 8 servings

Measure Ingredient
3 cups Watercress
3 larges Mangoes, pitted, peeled & cut into chunks
2 eaches 14 oz cans of hearts of palm drained, rinsed & sliced
2 larges Tomatoes, cut into large chunks
⅓ cup Lime juice
¼ teaspoon Coriander
¼ teaspoon Allspice
Lime wedges for garnish

Arrange watercress around the perimeter of a large platter. Arrange alternating rows of mango, hearts of palm & tomatoes to fill platter.

Combine lime juice, coriander & allspice in a small bowl. Cover & refrigerate at least 30 minutes before serving. Serve with extra lime wedges if desired.

"Vegetarian Times" August, 1994 Submitted By MARK SATTERLY On 07-17-95

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