Recipe - Caribbean Salad Platter

3 cup Watercress
3 lg Mangoes, pitted, peeled &
cut into chunks
2 14 ounce cans of hearts of palm
drained, rinsed & cut or sliced up
2 lg Tomatoes, cut into large
chunks
1/3 cup Lime juice
One fourth teaspoon Coriander
One fourth teaspoon 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.