Hearts of Palm Salad

Ingredients

• 6 greenleaf lettuce leaves
• 6 whole pieces canned hearts of palm, drained
• 6 thin slices pimiento
• 6 sprigs watercress
• 4 tablespoons Vinaigrette Dressing, see recipe below
• Vinaigrette Dressing
• 1/2 dill pickle, finely chopped
• 1 tablespoon finely chopped onion
• 1 teaspoon finely chopped capers
• 1 tablespoon finely chopped parsley
• 1 tablespoon finely chopped pimiento
• 1 teaspoon finely chopped hard-boiled egg white
• 1 teaspoon salt
• 1/4 cup olive oil
• 1/4 cup white vinegar

Directions

1. For the vinaigrette, add all of the finely chopped ingredients to a small bowl. Season with the salt, pour in the olive oil, and mix well as you add the vinegar. Store it in the refrigerator, and stir it again each time before you use it.
2. For the salad, lay the lettuce out flat on a serving dish. Set the hearts of palm in a neat row over the lettuce, then place the pimiento slices across the top. Tuck the watercress along the side, and serve the salad with the vinaigrette.