Hearts Of Palm Salad

• 6 greenleaf lettuce leaves
• 6 whole pieces canned hearts of palm, drained (about 21 ounces)
• 6 thin slices pimiento
• 6 sprigs watercress
• 4 tablespoons Vinaigrette Dressing (see recipe below)
• 1/2 dill pickle, finely chopped (about 2 tablespoons)
• 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

1. Place the finely chopped ingredients in a small bowl. Sprinkle with salt and add olive oil. Stir thoroughly while adding vin-egar. Keep in refrigerator. Always stir before using.
2. Place lettuce flat on dish. Arrange hearts of palm in a row. Ar-range pimiento slices across lettuce and decorate at side with watercress. Serve with Vinaigrette Dressing.

greenleaf lettuce, hearts of palm, thin slices pimiento, watercress, vinaigrette, dill pickle, onion, capers, parsley, pimiento, egg white, salt, olive oil, white vinegar

Taken from www.seriouseats.com/recipes/2012/03/hearts-of-palm-salad-recipe.html (may not work)