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Ingredients

• 2 hearts romaine lettuce, chopped
• 1 (15-ounce) can hearts of palm, drained and sliced 1-inch thick on a bias
• 1 (15-ounce) can artichoke hearts in water, drained and quartered
• 1/4 cup orange marmalade
• 1 lemon, juiced
• 2 teaspoons Dijon mustard
• Salt and freshly ground black pepper
• 1/3 cup extra-virgin olive oil
• 1/4 cup sliced almonds, toasted

Description

Food Network Invites You To Try This Hearts Of Romaine, Palm And Artichoke With Citrus Dijon Dressing Recipe From Rachael Ray.

Food Network