Caribbean Salad

• 2 (14 ounce) cans hearts of palm, drained
• 2 large tomatoes
• 2 large avocados, peeled & pitted
• 1 12 lbs medium to large shrimp (cooked, peeled & deveined)
• 12 cup asiago cheese, grated
• lettuce leaf
• 1 cup sour cream
• 1 cup Miracle Whip
• 13 cup lime juice
• 4 green onions, chopped
• 1 jalapeno, seeded and finely chopped
• 12 teaspoon chili powder
• 12 teaspoon dry mustard

1. Cut the hearts of palm, tomatoes and avocados into 1 inch cubes.
2. Combine in a medium bowl and lightly mix.
3. Pour just enough dressing into this mixture to lightly coat.
4. Line a large platter or plate with lettuces leaves.
5. Mound the coated vegetables in the middle, then surround the vegetables with the shrimp.
6. Sprinkle with asiago cheese and serve with the remaining dressing on the side.
7. DRESSING:.
8. Combine sour cream, Miracle Whip, lime juice, onions, jalapeno, chili powder and mustard in a medium bowl.
9. Season to taste with salt and stir well.
10. Cover and refrigerate until ready to use.
11. This dressing can be made up to 2 days ahead of time.

hearts of palm, tomatoes, avocados, shrimp, asiago cheese, sour cream, miracle, lime juice, green onions, jalapeno, chili powder, mustard

Taken from www.food.com/recipe/caribbean-salad-245380 (may not work)