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1 cup olive oil
1/2 cup white vinegar
1/2 cup finely chopped celery
1/4 cup finely chopped sweet red pepper
1/4 cup finely chopped onion
1/4 cup finely chopped dill pickle
6 ripe olives, finely chopped
2 cloves garlic, pressed
1/4 teaspoon capers
1 (16-ounce) can hearts of palm, drained and cut
into 1/2-inch pieces
6 cups torn Romaine lettuce

Combine first 9 ingredients; chill at least 8 hours. To serve,
arrange hearts of palm on bed of lettuce on individual salad
plates; top with dressing.

Yield: 6 servings.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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