Ingredients

• 1 tablespoon fresh lemon juice
• 1 tablespoon white wine vinegar
• 3 garlic cloves, chopped
• 1 1/2 teaspoons dried oregano
• 6 tablespoons olive oil
• 2 14-ounce cans hearts of palm, drained, rinsed
• 6 ounces ham, cut into matchstick-size strips (about 1 1/2 cups)
• 1 cup assorted olives, pitted, sliced
• Lettuce leaves

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Instructions

1. Combine first 4 ingredients in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper.
2. Cut hearts of palm on diagonal into 1/2-inch-thick slices. Place in large bowl. Add ham and olives. Toss with enough dressing to coat generously.
3. Arrange lettuce leaves on plates. Spoon salad atop lettuce and serve.