28 ounces canned hearts of palm, drained & cut into 1-inch slices
2 tablespoons extra virgin olive oil
1-2 tablespoons raw apple cider vinegar
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 pint cherry tomatoes, washed & halved
lettuce leaves or your choosing
- In a large bowl toss hearts of palm slices, oil, vinegar, garlic, oregano, salt, and pepper. Marinate 20 minutes for flavors to blend.
- Cut cherry tomatoes in half. To serve, spread out lettuce on a serving platter, put hearts of palm salad on top and sprinkle with olives.
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