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Caribbean Salad Platter Recipe

3 c Watercress 3 lg Mangoes, pitted, peeled & -- cut into chunks 2 ea 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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