1 can (approx. 14 oz./400 g) hearts of palm
1 can (approx. 14 oz./400 g) artichoke hearts
8 to 12 cherry tomatoes
1/4 cup vinaigrette dressing or low fat dressing
Watercress, lettuce, or other leafy green
1. Drain and rinse the artichoke hearts and hearts of palm.
2. Cut the artichoke hearts into quarters and slice the hearts of palm into 1/2 in (1 cm) rounds.
3. Combine the artichokes, hearts of palm, tomatoes and vinaigrette in a bowl and toss gently so as not to separate the hearts of palm into individual rings.
4. Serve on bed of watercress or lettuce.