Hearts of Palm on Salad Greens

1 28-oz can hearts of palm, drained, cut into bite-sized pieces or left whole
1 4-oz package baby salad greens

Vinaigrette:

2 tsp lemon juice, freshlly squeezed
2 tbsp white wine vinegar
2 tbsp minced fresh thyme or other herb that you like
2 cloves garlic, mashed to a paste with 1/2 teaspoon salt
1 teaspoon mayonnaise or vegan mayo like Vegenaise
additional salt, plus freshly ground black pepper, to taste

Whisk all vinaigrette ingredients in a small bowl until emulsified. Adjust seasonings if necessary.

Other interesting additions you can use:

halved Kalamata olives
1 anchovy in olive oil, minced (if using anchovy, reduce salt in dressing accordingly)
avocado slices

Toss the salad greens with 1/3 of the vinaigrette. In a chilled large bowl or individual salad plates, pile the hearts of palm on top of the salad greens, along with any additions. Pour remaining dressing over all and serve immediately.

More ideas here, among the pages of my favorite books on salads: