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1 12-ounce bag romaine lettuce
1 11-ounce can mandarin oranges, drained
1 14-ounce can Gefen Hearts of Palm, drained and sliced
3 scallions, sliced
1 cup candied almonds (store bought or homemade)
4 tablespoons apple cider vinegar
4 tablespoons sugar
1 teaspoon salt
1/4 cup oil
Place lettuce, oranges, hearts of palm, and scallions in a bowl.
Mix together dressing ingredients and pour on top.
Add candied almonds just before serving.
Photography by Hudi Greenberger
Food Styling by Janine Kalesis
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