1/2 kilo soft heart of palm (ubod), cut into strips
2 tbsp. calamansi juice
1 cup water
1/4 kilo shrimps, cooked and peeled
1/2 cup carrots, cut into strips
1 cup brocoli flowerettes, blanched
3 pcs. tomatoes, cut into wedges
lettuce leaves for bedding

DRESSING:
1 can 170 grams Nestle Cream
1 tbsp. calamansi juice
1 cup mayonnaise
1 medium onion, minced
2 tbsp. mustard
2 tbsp. sugar
2 tbsp. pickle relish
2 drops chili sauce
salt, pepper, vetsin, to taste

Combine all ingredients for dressing in a bowl. Chill. Soak ubod in clamansi juice and water for about 20 minutes. Drain and toss in with the rest of ingreients except tomatoes and lettuce. Toss in dressing then arrange on a bed of lettuce and top with tomato wedges.