Caribbean salad platter
8 servings
Ingredients
| Quantity | 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 | ||
Directions
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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