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Caribbean Salad Platter
3 c Watercress
3 lg Mangoes, pitted, peeled & cut into chunks
2 14 oz cans of hearts of palm drained, rinsed & sliced
2 lg Tomatoes, cut into large chunks
1/3 c Lime juice
1/4 ts Coriander
1/4 ts Allspice
Lime wedges for garnish
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.
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