Caribbean Salad Platter

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.