Ingredients

How to make it

  • In a medium bowl, whisk together the dressing mix, vinegar, and water until well blended.
  • Whisk in olive oil. Add hearts of palm and shrimp to the bowl, and stir to coat. Cover and refrigerate for at least one hour or overnight.
  • Before serving, sprinkle the green and black olives, and bacon bits over the salad.

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