6 c. torn fresh spinach
1 sm. carrot shredded
1/2 c. oil and vinegar salad dressing
1/4 tsp. dried oregano, crushed
1 (14 oz.) can hearts of palm, drained sliced and chilled
Fresh summer savory and oregano sprigs (optional)

Toss together spinach and carrot, cover, chill. In a screw top jar, place salad dressing and oregano, cover and shake to combine, chill. Before serving, mound spinach onto 6 salad plates. Top with hearts of palm. Drizzle dressing over. Garnish with savory and oregano if desired. Serve immediately.