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Hearts of Palm with Salmon

1 cn (14-oz) hearts of palm; drained
4 sl Smoked salmon
1 Head leaf lettuce
1 Recipe vinaigrette with capers

Cut hearts of palm in half, horizontally. Cut salmon into 1-1/2 inch wide strips. Wrap salmon around pieces of hearts of palm, with palm showing at both ends. Place 2 pieces of hearts of palm wrapped with salmon on each salad plate previously covered with leaf lettuce. Pour vinaigrette with capers over salad. Yield: 8 servings.

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