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30 minutes
30 minutes
- 3 (14.25 ounce) cans hearts of palm, drained and sliced
- 2 (.7 ounce) packages dry Italian-style salad dressing mix
- 0.5 cup white wine or champagne vinegar
- 6 tablespoons water
- 1 cup olive oil
- 1 (8 ounce) jar green olives, sliced
- 1 (6 ounce) can sliced black olives
- 2 tablespoons bacon bits
- Combine the dressing mix, vinegar, and water in a medium bowl, whisk vigorously until smooth. Slowly drizzle in the olive oil while continuing to whisk. Add hearts of palm and stir gently to coat. Chill in the refrigerator for at least one hour or overnight.
- Garnish the salad with green and black olives, and crispy bacon bits just before serving.
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